The Best White Chicken Chili
This is the best White Chicken Chili recipe ever! I’ve tried so many, and this is the one I make when I need a quick, tasty, budget friendly meal. In about 30 minutes and for around ten dollars you can enjoy this one too!
A lighter alternative to the traditional red, beef based chili, this one is packed with good nutrition and less fat. Plus, the flavors can’t be beat! Topped with a dollop of sour cream and some fresh cilantro, this one is delish!
Ingredients:
Ground chicken does not get a lot of attention in the grocery store, yet it is so versatile. Everything from chicken burgers to meat balls to this chili recipe, you can do so much with it. Plus, it’s a super cheap source of lean protein.
Next head on over to the canned goods. Grab a small can of diced chilies and a couple cans of delicious Cannellini beans. Don’t forget a fresh onion and your favorite toppings. You are all set to go home and make this white chicken chili for dinner after work!
Alternatives that can be used is fresh Anaheim chilies roasted in the oven until the skins turn brown. Peel these and remove the seeds before dicing them up to mix into the chili. This is exactly what is in the can, but without the preservatives and a much bolder flavor too!
If you have chicken pieces on hand, you can boil some up and shred it to use instead of the ground chicken. It turns out more like a stew that has a heartier feel to it this way. Either way, it’s delicious! If you prefer a creamier chili, go ahead, and add in about a cup of heavy cream as well.
Make Some Chili
Super-fast and easy is what I am all about. I work all day and then don’t want to cook really elaborate meals. Fast, healthy, and cheap are my go-to recipes!
Start by browning up the chicken and onions in a little oil over medium heat. Next, stir in the beans, broth, and spices, bring to a biol. Turn down the heat and allow this fantastic dish to simmer for about 15 minutes.
While the flavors combine you can chop up some fresh cilantro and shred up some cheddar cheese to use as toppings. Some bread with butter goes nicely along the side of this chili as well.
Tomorrows Lunch
I always make lunch from leftovers. It’s kind of my thing because it’s healthier than eating out and much more frugal.
Simply portion out what is left after dinner into airtight containers to put into the fridge or freezer. This chili will keep in the refrigerator for about three days. It can be kept in the freezer for up to three months.
Reheating this chili is as simple as thawing it out and popping it in the microwave for a couple minutes. It will taste better and reheat more evenly if you heat it on the stove, but this doesn’t work well when you only have a microwave.
The Best White Chicken Chili
Ingredients
Optional Toppings
Instructions
- Heat olive oil in large saucepan. Brown chicken and onions over medium heat until chicken is cooked. Break chicken into small pieces as it cooks. About 6-8 minutes.
- Add beans, chilies, spices, and broth. Simmer until well blended. About 14-16 minutes.
- Serve warm with your favorite toppings.
- Enjoy this hearty, quick family meal!
Notes
- Delicious, easy, budget friendly! Sure to warm you up on a cold winter day.
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