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comforting chili for winter

Cozy White Chicken Chili

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This creamy White Chicken Chili combines tender chicken, green chilies, and white beans for a hearty yet refined dish. Ready in under 30 minutes, it features a velvety texture with just the right amount of spice, perfect for warming up on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 (16 ounce) cans Bush's Best Great Northern beans
  • 1 (14½ ounce) can chicken broth
  • 1½ cups cooked chicken breasts finely chopped
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 medium onion finely chopped
  • 3 tablespoons olive oil
  • 1 (4 ounce) can green chilies chopped and drained
  • Monterey Jack cheese shredded, for garnish
  • sour cream for garnish
  • salsa for garnish

Equipment

  • Large skillet
  • Measuring spoons
  • Can opener

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add finely chopped onion and cook for about 4 minutes, until transparent and slightly golden around the edges.
  3. Stir in the drained green chilies, all-purpose flour, and ground cumin. Cook and stir for 2 minutes to bloom the spices and cook out the raw flour taste.
  4. Add the Great Northern beans and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, allowing the chili to thicken.
  5. Stir in the finely chopped cooked chicken breast and continue cooking until everything is heated through, about 2-3 minutes more.
  6. Serve hot, garnished with shredded Monterey Jack cheese, a dollop of sour cream, and a spoonful of salsa as desired.

Nutrition

Calories: 380kcal

Notes

Rotisserie chicken works wonderfully as a time-saving option for this recipe. For a spicier version, add a diced jalapeño or a dash of hot sauce. The chili thickens as it stands, so you may want to add a splash of broth when reheating leftovers.
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well for up to 3 months - simply thaw overnight and reheat gently on the stovetop.
For a complete meal, serve with warm cornbread, tortilla chips, or a simple green salad with cilantro-lime dressing.

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