Description
A flavorful and hearty Spicy White Chicken Chili packed with tender chicken, beans, green chilies, and a blend of bold spices. This comforting chili is perfect for a cozy meal, with a perfect balance of heat and savory richness, topped with fresh garnishes and cheese.
Ingredients
Chili Base
- 1/3 cup jalapeños, diced (seeds removed for less spice)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper, more to taste
- 2 tablespoons tomato paste
Beans & Liquids
- 3 (14.5 ounce) cans Great Northern beans
- 2 (14.5 ounce) cans black beans
- 4 cups chicken broth
- 1-2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 (28 ounce) can diced tomatoes
- 4 small cans green chilies
Protein
- 2 pounds boneless skinless chicken breast
Garnishes
- 1/2 cup chopped cilantro
- Chopped green onions
- Chopped jalapeños
- Diced tomatoes
- Shredded Monterey Jack or cheddar cheese
- Sour cream
Instructions
- Sauté Vegetables: In a large pot, heat some oil over medium heat and sauté the chopped onions and diced jalapeños for about 8 minutes or until the onions become translucent, softening their flavor.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to burn it.
- Toast Spices: Incorporate the cumin, dried oregano, chili powder, coriander, salt, and pepper. Cook the spices for about one minute to toast them, enhancing their flavors and aroma.
- Add Main Ingredients & Simmer: Add the tomato paste, Great Northern beans, black beans, chicken broth, Tabasco sauce, Worcestershire sauce, diced tomatoes, green chilies, and raw chicken breasts to the pot. Turn the heat to medium-high, bring to a simmer, then reduce to medium heat. Simmer uncovered for 25 minutes, stirring occasionally.
- Shred Chicken: Reduce the heat to medium-low. Remove the chicken breasts from the chili and let them rest for 5 minutes before shredding with two forks. Return the shredded chicken to the pot and cook for an additional 5 minutes. If the chili is too thick, add water or more chicken stock to adjust the consistency.
- Serve: Ladle the chili into bowls and garnish with chopped green onions, cilantro, diced tomatoes, jalapeños, shredded cheese, and a dollop of sour cream. Serve hot and enjoy!
Notes
- For less heat, remove the seeds from jalapeños before dicing and reduce the amount of Tabasco sauce added.
- If you prefer a thicker chili, cook uncovered to allow some liquid to evaporate further.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add extra jalapeños or a hotter chili powder variety.
- This chili pairs well with cornbread or tortilla chips.
