Today, I'm thrilled to introduce you to the epitome of comfort food: the best white chicken chili recipe. This dish is not only a delight for the taste buds but also a savior for busy days, thanks to its quick and easy preparation. Packed with flavor and wholesome ingredients, this white chicken chili is bound to become a staple in your recipe collection. Join me as we embark on a journey of culinary delight, exploring the simplicity and deliciousness of this hearty meal.
Ingredients:
3 Large chicken breasts
1 Large onion or 2 average size onions, chopped
6-8 Cloves of garlic, minced
2 Bell peppers ( any color is fine), chopped
1 Jalapeños, seeded, minced
3-4 Stalks of celery, chopped
6 Cups of chicken broth
30 ounces canned cannellini beans, drained
2 Cups of corn, fresh, frozen or canned
8 Ounces canned of green chilis
8 ounces cream cheese, cubed
1/2 Cup cream
Juice of 1 lemon
Juice of two limes
Fresh Parsley, chopped
Fresh Cilantro, chopped
Cooking oil
Seasoning
Garlic powder
Onion powder
Paprika
Dried Oregano
Cumin
Cayenne
Salt and pepper
Topping Suggestions:
Cheese- I love pepper jack and mozzarella, but whatever is your favorite
Chopped avocados
Sour cream
Chopped fresh herb ( parsley and cilantro)
Chopped spring onions
Directions:
Chop your chicken breasts into bite size pieces,
Season them well with salt and pepper to taste, 1 tablespoon of oregano, I tablespoon of garlic powder, 1 tablespoon onion powder, and one tablespoon of paprika.
Set a large pot on the stovetop over medium heat with enough oil in it to coat the bottom.
Once the oil is heated add chicken, spreading evenly across the bottom of the pot.
Let chicken sear for two minutes without stirring.
Stir chicken and continue to cook until no pink is showing.
Add onions, garlic, peppers, jalapeño, and celery.
Sauté until veggies have softened, about 5 minutes, stirring occasionally.
Add in 5 3/4 cups of the broth, reserving the remaining 1/4 cup.
Add in 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons oregano, 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and salt and pepper to taste.
Add in a handful of chopped fresh cilantro and parsley.
Add in green chilis.
Bring soup to boil, reduce heat and allow to simmer for 20 minutes.
Combine remaining broth and one cup of the beans in a blender and blend until smooth.
Add puree to the soup
Add remaining beans, citrus juices, corn, cream cheese, and cream
Bring soup back to a boil and simmer until cream cheese has melted, stirring occasionally.
Taste for seasoning and add salt and pepper as needed.
Serve and top with you favorite toppings.
Enjoy!