Description
Spicy white chicken chili brings comfort and warmth to winter dinner tables with its hearty blend of tender chicken, white beans, and zesty green chiles. Bold flavors and creamy texture make this Mexican-inspired dish a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds boneless skinless chicken breast
Beans and Vegetables:
- 3 (14.5-ounce) cans Great Northern beans
- 2 (14.5-ounce) cans black beans
- 2 yellow onions, chopped
- 1 (28-ounce) can diced tomatoes
- 4 small cans of green chilies
- 1/3 cup diced jalapenos (seeds removed)
- 5 cloves garlic, minced
- 1/2 cup chopped cilantro
Spices and Seasonings:
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper (to taste)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1–2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
Instructions
- Warm a spacious cooking vessel over medium heat, gently sautéing finely chopped jalapeños, diced onions, and minced garlic until they become tender and aromatic.
- Sprinkle ground cumin, dried oregano, chili powder, coriander, kosher salt, and cracked black pepper into the vegetable mixture, thoroughly blending the spices to develop a rich flavor profile.
- Incorporate tomato paste, white beans, rich chicken broth, zesty Tabasco, tangy Worcestershire sauce, fire-roasted diced tomatoes, and vibrant green chilies, stirring until ingredients are evenly distributed.
- Carefully nestle whole chicken breasts into the bubbling liquid, allowing the mixture to reach a vigorous boil before reducing heat to a gentle simmer, cooking for approximately 35-45 minutes until chicken is completely tender and cooked through.
- Extract the chicken pieces from the broth, use two forks to shred the meat into delicate strands, then return the shredded protein back to the simmering chili.
- Continue simmering the chili for an additional 10-15 minutes to allow flavors to meld and intensify.
- Finish the dish by folding in freshly chopped cilantro, releasing its bright, herbaceous essence throughout the chili.
- Ladle the steaming chili into serving bowls and garnish with optional toppings like sour cream, shredded cheese, or additional cilantro.
Notes
- Opt for fresh jalapeños to control heat levels and add a vibrant flavor punch to the chili.
- Shred chicken using two forks for tender, consistent pieces that absorb more seasonings.
- Swap chicken breasts with rotisserie chicken to reduce cooking time and add extra richness.
- Customize spice levels by adjusting Tabasco and jalapeño quantities for mild or fiery preferences.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 80 mg