Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cans (15.5 ounces each) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the white beans, diced tomatoes, green chilies, chicken broth, cumin, chili powder, oregano, cayenne pepper, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
5. If desired, use an immersion blender to blend some of the chili to thicken the broth.
6. Add the cooked chicken back to the pot and stir to combine. Cook for an additional 5-10 minutes, until the chicken is heated through.
7. Remove the pot from the heat and stir in the chopped cilantro.
8. Serve the chili hot, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking chicken, then low heat for simmering chili.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 6g
Carbohydrates: 41g
Protein: 34g
Fiber: 12g
Sodium: 800mg
Substitutions for ingredients:
- Chicken: Can be substituted with ground turkey or beef.
- White beans: Can be substituted with kidney beans or black beans.
- Diced tomatoes: Can be substituted with fresh tomatoes or tomato sauce.
- Green chilies: Can be substituted with jalapenos or red pepper flakes.
- Chicken broth: Can be substituted with vegetable broth or water.
Variations:
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth.
- Creamy: Add 1/2 cup of heavy cream or sour cream to the chili before serving.
- Spicy: Increase the amount of cayenne pepper or add hot sauce to taste.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- This chili can be made ahead of time and reheated for an easy weeknight dinner.
- Serve with tortilla chips, shredded cheese, and sour cream for added flavor.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls with a lime wedge on the side for squeezing over the top.
Garnishes:
Garnish with chopped cilantro, shredded cheese, sour cream, or tortilla chips.
Pairings:
Serve with a side of cornbread or a green salad.
Suggested side dishes:
- Cornbread
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more chicken broth or water to thin it out.
- If the chili is too thin, use an immersion blender to blend some of the beans to thicken the broth.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the chili.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
White chicken chili originated in the southwestern United States and is a variation of traditional chili con carne.
Flavor profiles:
This chili is savory, slightly spicy, and has a hint of tanginess from the lime.
Serving suggestions:
Serve the chili with a side of cornbread and a green salad for a complete meal.
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