Description
Comfort meets simplicity in this hearty 5-ingredient white chicken chili, blending creamy textures with bold southwestern flavors. Warm bowls of zesty goodness invite home cooks to savor a quick, satisfying meal that delivers maximum taste with minimal effort.
Ingredients
Scale
Main Protein:
- 3 to 4 cups cooked shredded chicken
Beans:
- 2 (15-ounce/425 grams) cans white beans (Great Northern, cannellini), rinsed and drained
Liquid and Seasoning:
- 6 cups (1.4 liters) chicken stock
- 2 cups (16 ounces/454 grams) salsa verde
- 2 teaspoons ground cumin
Instructions
- Pour chicken stock into a spacious pot, creating the base for a zesty white chicken chili.
- Gently fold in tender shredded chicken, ensuring even distribution throughout the liquid.
- Add rinsed beans to the pot, introducing a hearty texture and protein-rich element to the dish.
- Infuse the mixture with tangy salsa verde, which will provide a vibrant southwestern flavor profile.
- Sprinkle ground cumin across the surface, allowing the warm, earthy spice to enhance the overall taste.
- Activate the heat to medium, stirring the ingredients until the liquid begins to bubble gently.
- Reduce temperature and let the chili simmer, allowing the flavors to harmonize and develop depth.
- Periodically stir the chili during the 15-20 minute cooking process to prevent sticking and ensure even heating.
- When the chili reaches a consistent temperature and the ingredients have melded together, remove from heat.
- Transfer to serving bowls and embellish with a creative combination of garnishes like creamy avocado, fresh cilantro, sharp cheese, crisp onions, cooling sour cream, crunchy tortilla chips, or spicy jalapeño slices.
Notes
- Swap shredded chicken with rotisserie chicken for deeper flavor and faster preparation time.
- Lower sodium by using low-sodium chicken stock and selecting mild salsa verde to control salt content.
- Boost protein content by adding extra beans or incorporating quinoa for a more filling meal.
- Create vegetarian version by substituting chicken with plant-based alternatives like jackfruit or tofu and using vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 23 g
- Cholesterol: 60 mg