Award Winning White Chicken Chili

Award Winning White Chicken Chili: A Comfort Food Classic

There’s nothing quite like a bowl of hearty chili to warm you up on a chilly evening. Award Winning White Chicken Chili combines tender chicken, creamy beans, and a blend of spices that brings a comforting heat to your palate. I stumbled upon this recipe during a cooking competition, and it quickly became a favorite not just for its flavor, but also for its adaptability and ease of preparation. Whether you’re hosting a cozy dinner or prepping for game day, this dish promises to be a crowd-pleaser that will have everyone coming back for seconds.

What Makes This Recipe Special

This White Chicken Chili stands apart from traditional chili recipes for several reasons. First and foremost, it’s a creamy blend of chicken and white beans flavored with a medley of spices that elevate its taste. It’s perfect for busy weeknights as it comes together in about an hour and makes plenty for leftovers. Plus, it’s a budget-friendly option that doesn’t skimp on flavor!

"This is the best chili I’ve ever made! The combination of spices gave it a depth of flavor that blew us away. My kids loved it too!" – A satisfied home cook.

The adaptability of this chili allows you to customize the heat level, making it friendly for all ages and spice tolerances. It’s great for holidays, superb for casual gatherings, and a fantastic way to use up leftover rotisserie chicken.

Your Easy Cooking Guide

Making Award Winning White Chicken Chili is simple and straightforward. This dish involves roasting the chicken, sautéing vegetables, and simmering everything together until the flavors meld beautifully. It’s a one-pot meal that’s not only rewarding to make but also provides an array of flavors and textures in every spoonful.

Gather Your Ingredients

Before you get started, make sure you have these essentials on hand:

• 3 pounds boneless skinless chicken breast halves
• 3 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons chili powder (consider using different types for depth)
• 3 tablespoons cumin
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon cayenne pepper (or to taste)
• 3 cups chopped onion (around 2 medium onions)
• 3 tablespoons minced garlic (4-5 large cloves if you love garlic)
• 3 (15-ounce) cans white beans, drained
• 2 (4-ounce) cans chopped green chiles (hot or mild)
• 2 teaspoons oregano
• 4-6 cups low-salt chicken broth
• 6 cups shredded cheese, divided (use a mix of Monterey Jack and cheddar)
• 2 cups sour cream, divided
• Garnishes: chopped scallions, cilantro leaves, hot sauce, shredded cheese

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Spread the chicken in a roasting pan and drizzle with 1 tablespoon of olive oil. Sprinkle 2 teaspoons of chili powder, 1 tablespoon of cumin, 1/2 teaspoon of salt, and a pinch of cayenne over the chicken.

2. Roast in the oven for about 30 minutes, then shred the chicken into bite-sized pieces and set it aside.

3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the chopped onions and minced garlic for approximately 5 minutes until they are tender.

4. Add the drained beans, shredded chicken, chopped green chiles, oregano, 2 tablespoons of chili powder, 2 tablespoons of cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne to the pot. Stir well.

5. Pour in 4 cups of chicken broth. You can add more later if you prefer a thinner chili. Stir to combine and let it simmer gently on low heat for about 20 minutes, ensuring you do not let it boil to keep the chicken tender.

6. Remove from heat and allow it to cool for about 5 minutes. Stir in 3 cups of cheese, one cup at a time, followed by 1 cup of sour cream.

7. Return the pot to low heat and let it simmer for another 15-20 minutes, stirring occasionally. If desired, mash half of the chicken and beans with a potato masher for textured goodness.

8. Serve in bowls with your choice of garnishes.

Best Way to Serve

This White Chicken Chili is delicious on its own, but it becomes an experience with the right accompaniments. Serve it with crunchy tortilla chips or over a bed of rice for a heartier meal. A sprinkle of fresh scallions or cilantro adds a burst of freshness, and a drizzle of hot sauce gives it an extra kick. You could even include a side of cornbread or a simple green salad to balance out the meal.

Storage Tips

To keep your White Chicken Chili fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you wish to freeze it, let it cool completely, then transfer it to a freezer-safe container where it can last up to 3 months. When reheating, make sure to thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of chicken broth if needed to restore the chili’s creaminess.

Pro Chef Tips

• Experiment with Chili Powders: As mentioned earlier, mixing different chili powders can create layers of flavor in your chili. Try experimenting with smoked chili powders for a unique twist.
• Adjust Creaminess: For a creamier texture, you can increase the amount of cheese and sour cream. Just be sure to reserve some for garnishing!
• Mild or Spicy: Control the spice level by adjusting the cayenne and opting for mild green chiles if you’re serving it to a crowd with diverse tastes.

Flavor Variations

Feel free to get creative with this recipe! Add corn for a touch of sweetness, or incorporate diced bell peppers for extra vegetables. Try swapping white beans for black beans for a different look and taste. For a low-carb version, substitute beans with cauliflower rice or zoodles.

FAQ

What’s the prep time for this recipe?
It typically takes around 15-20 minutes to prep the ingredients, with a total cooking time of around 1 hour.

Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken will save you time. Just shred it and add it to the pot along with the other ingredients.

How do I make this recipe vegetarian?
To create a vegetarian version, substitute the chicken with additional beans and use vegetable broth instead of chicken broth. You could add more vegetables, like zucchini or carrots, for added flavor and nutrition.

Now that you have the complete guide to making Award Winning White Chicken Chili, it’s time to gather your ingredients and start cooking. You’ll love serving this dish to your family and friends, and their satisfaction will be the best reward for your efforts! Enjoy!

Award Winning White Chicken Chili

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• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A creamy, flavorful blend of chicken and white beans, spiced to perfection for a comforting meal.

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Ingredients

Scale 1x2x3x

• 3 pounds boneless skinless chicken breast halves
• 3 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons chili powder
• 3 tablespoons cumin
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon cayenne pepper (or to taste)
• 3 cups chopped onion (around 2 medium onions)
• 3 tablespoons minced garlic (4–5 large cloves)
• 3 (15-ounce) cans white beans, drained
• 2 (4-ounce) cans chopped green chiles (hot or mild)
• 2 teaspoons oregano
• 4–6 cups low-salt chicken broth
• 6 cups shredded cheese (Monterey Jack and cheddar)
• 2 cups sour cream, divided
• Garnishes: chopped scallions, cilantro leaves, hot sauce, shredded cheese

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Instructions

1. Preheat your oven to 350°F (175°C). Spread the chicken in a roasting pan and drizzle with 1 tablespoon of olive oil. Sprinkle with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt, and cayenne pepper.
2. Roast in the oven for about 30 minutes, then shred the chicken into bite-sized pieces and set it aside.
3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté chopped onions and minced garlic for about 5 minutes until tender.
4. Add drained beans, shredded chicken, chopped green chiles, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne to the pot. Stir well.
5. Pour in 4 cups of chicken broth, then let it simmer gently on low heat for about 20 minutes.
6. Remove from heat and allow to cool for about 5 minutes. Stir in 3 cups of cheese, one cup at a time, followed by 1 cup sour cream.
7. Return pot to low heat and let it simmer for another 15-20 minutes. Optionally, mash half of the chicken and beans for texture.
8. Serve in bowls with your choice of garnishes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 100mg

Keywords: chili, chicken, comfort food, creamy, award-winning