Our easy white chili chicken recipe in 30 minutes is a great way to beat the January blues. The ingredients are simple and the kick is powerful. Let’s face it, chili and cold weather go hand-in-hand. Often, however, regular chili with ground beef gets to be boring. In light of this, white chile chicken can add just the variation to add new zeal to our chili repertoire. The ingredients are simple, the outcome is out of this world, and the process is easy.
Description
Chili is comfort food and soul food at its best. I sometimes get tired of beef chili though. In light of that, I decided to give this white chili chicken a go and the outcome was just phenomenal. As one member said: "I would never had thought of making a chili chicken."
Ingredients
Instructions
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Add some oil to a dutch oven or large pot over medium high heat. Put chicken in and fry until cooked through and browned.
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Add in the onion, celery, and garlic. Saute until the garlic is fragrant.
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Season with salt, pepper, cumin, chili powder, and cayenne. Stir and saute until the chicken is coated and the spices are activated.
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Pour in the chicken stock. Add in the corn and white beans. Stir, bring to a simmer, place a lid on, and allow to simmer for about 10 minutes.
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Put the cream cheese in. Stir until the cheese is melted and incorporated.
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Ladle into a bowl. Add the cheddar cheese over the top and garnish with cilantro.
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Serve and enjoy your white chili chicken.
Servings 1
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Trans Fat 0.2g
- Cholesterol 110mg37%
- Sodium 450mg19%
- Potassium 520mg15%
- Total Carbohydrate 28g10%
- Dietary Fiber 3.2g13%
- Sugars 4.4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
You can vary the amount of seasoning to suit your taste. Additional seasoning can also be added.
The especially applies to the chili powder as it can make the dish more red.
If you want is thicker, cut back on the amount of stock used or add more kidney beans.
