white chicken chile recipe

Written ByJenny Smyth Posted on
white chicken chile recipe
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The Best white chicken chile recipe

I’m so excited to share with you one of my family’s favorite recipes – White Chicken Chile. This dish is a staple in our household, and I’m sure it will become a favorite in yours too. The recipe originated from my mother-in-law, who learned it from her grandmother.

It’s a traditional Southwestern-style chile that’s made with tender chicken, flavorful spices, and a hint of sweetness from the green chilies. The aroma that fills your kitchen as it simmers is just incredible. The best part about this recipe is how easy it is to make.

Simply brown the chicken, then add in all the ingredients and let it cook for a few hours. The result is a rich, comforting stew that’s perfect for any occasion. My kids love helping me in the kitchen, and they’re always eager to lend a hand when it comes to stirring the pot and tasting the chile.

One of the things I love about this recipe is how versatile it is. We enjoy it as a hearty dinner, but it’s also perfect for tailgating parties or game-day gatherings. And don’t even get me started on the leftovers – this chile freezes beautifully, so we can enjoy it all year round.

As for the health benefits, this recipe is a winner. With lean protein from the chicken and plenty of vegetables from the green chilies and onions, you can feel good about what you’re serving your family. In my opinion, this White Chicken Chile recipe is a must-have for any home cook.

It’s easy to make, delicious to eat, and packed with nutrients.

White Chicken Chile

White Chicken Chile

4.7 from 1442 votes

A comforting and flavorful white chicken chile recipe. This dish is perfect for a cozy dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken breasts

For the White Bean Base

1 large onion
1 large bell pepper
4 cloves garlic
1 large jalapeño pepper
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 can (15 oz) great northern beans
1 can (15 oz) white cannellini beans
1 cup chicken broth

For Garnish

1/2 cup shredded white cheddar cheese
1/4 cup chopped fresh cilantro
1 avocado, diced
1/2 cup sour cream
1/2 cup chopped green onions

👨‍🍳Directions

1Cut the chicken breasts into bite-sized pieces.
2Season with salt and pepper.
Set aside.
3Dice the onion, bell pepper, garlic, and jalapeño.
Set aside.
4In a large pot, combine the diced onion, bell pepper, garlic, and jalapeño.
5Cook over medium heat until the onions are translucent and the peppers are softened, about 5-7 minutes.
6Stir frequently to prevent burning.
7Add cumin, oregano, smoked paprika, salt, and black pepper to the pot.
8Stir well to combine the spices with the vegetables.
9Cook for an additional 1-2 minutes, stirring constantly.
10Add the chicken pieces to the pot.
11Stir well to coat the chicken in the spice mixture.
12Cook for 5-7 minutes, until the chicken is no longer pink on the outside.
13Add the great northern beans, cannellini beans, and chicken broth to the pot.
14Stir well to combine.
15Bring the mixture to a boil.
16Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, until the chicken is cooked through and the flavors are well combined.
17Stir occasionally to prevent burning.
18Taste and adjust the seasoning if needed.
19If you prefer a thinner chile, add more chicken broth or water.
20If you prefer a thicker chile, let it simmer uncovered for a few more minutes.
21Ladle the white chicken chile into bowls.
22Top with shredded white cheddar cheese, chopped cilantro, diced avocado, sour cream, and chopped green onions.
23Serve immediately and enjoy.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a spicier chile, leave the seeds in the jalapeño. You can also add a can of diced green chiles for extra heat. For a smoother chile, use an immersion blender to blend a portion of the beans and vegetables before adding the chicken.

Watch Video Of How White Chicken Chile Works

This White Chicken Chile recipe is perfect for any occasion – whether you’re hosting a big family gathering or just need a comforting meal after a long day.

The leftovers freeze beautifully, so you can enjoy them all year round.

One of my favorite tips for reheating this chile is to add a splash of water or broth to thin out the sauce if needed.

❓ Frequently Asked Questions About White Chicken Chile

Q: What type of chicken should I use for this recipe?

A: You can use either boneless skinless chicken breasts or thighs for this recipe. If using breasts, make sure to pound them thin so they cook evenly.

Q: Can I substitute ground beef for the chicken?

No, I wouldn’t recommend substituting ground beef for the chicken in this recipe. The flavor profile would be too different and might not work well with the green chilies.

Q: How long does this chile keep in the fridge?

This White Chicken Chile will keep in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Q: Can I use canned green chilies instead of fresh ones?

Yes, you can use canned green chilies if fresh ones are not available. However, keep in mind that canned chilies may have added preservatives and might affect the flavor slightly.

Q: How do I reheat this chile without making it too thick?

To reheat this White Chicken Chile without making it too thick, simply heat it up in a saucepan over low heat while whisking constantly.

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