Mohamed Shili This delicious white chicken chili is an easy, warming dish perfect for cozy dinners. Packed with tender chicken, creamy navy beans, and aromatic spices, it’s a simple, nutritious meal that’s ready with everyday ingredients. Enjoy the flexibility of adjusting the spice level to your taste for a comforting bowl that everyone will love.
Ingredients Needed:
- 1 lb dried navy beans
- 5 cup chicken stock
- 4 tablespoon (1/2 stick) butter
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 1/2 can chopped or jalapeño peppers whole green chilies
- 1 lb finely chopped skinless boneless chicken breast
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoon ground black pepper
- 1/2 teaspoon white pepper
- 1/2 bunch chopped cilantro
- to taste red pepper flakes
How To Make White Chicken Chili?
- Prepare the beans: Wash the dried navy beans and cover them with water. Soak for 2 hours, then drain. Add the beans to a large pot with the chicken stock and bring to a boil.
- Sauté aromatics: Melt the butter in a saucepan over medium heat. Sauté the minced garlic, diced onion, and chopped chilies for 5 minutes until fragrant.
- Combine in the pot: Add the sautéed mixture to the pot with the beans. Stir in the chopped chicken, ground cumin, dried oregano, black pepper, white pepper, chopped cilantro, and red pepper flakes.
- Cook the chili: Reduce the heat to medium and simmer the chili, stirring occasionally, for about 1 1/2 hours or until the chicken is tender and the flavors are well combined.
- Serve: Serve the white chicken chili hot with cornbread or your preferred side.
Recipe Tips:
- Soak Beans Properly: Soak the navy beans for at least 2 hours or overnight. This helps them cook faster and gives the chili a creamier texture.
- Use Fresh Chicken: Finely chop fresh, boneless, skinless chicken breast for the best flavor and texture in your chili.
- Sauté for Extra Flavor: Sauté the garlic, onion, and chilies until they are soft and fragrant. This adds a richer depth of flavor to the chili.
- Stir Occasionally: Stir the pot now and then to prevent sticking and ensure even cooking, especially when simmering for a long time.
- Adjust Spices to Taste: Start with less red pepper flakes and black pepper. You can add more later if you want the chili spicier.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover white chicken chili cool to room temperature. Store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the white chicken chili cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or wrap and heat on high for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 serving (out of 10)
- Calories: 200
- Total Fat: 2.5g
- Saturated Fat: 1.5g
- Cholesterol: 31mg
- Sodium: 589mg
- Potassium: 24mg
- Total Carbohydrate: 33g
- Dietary Fiber: 0.1g
- Sugars: 0.1g
- Protein: 20.5g
Try More Paula Deen Recipe:
- Paula Deen Crock Pot Chili Recipe
- Paula Deen Chili Recipe
- Paula Deen Chicken Noodle Soup
- Paula Deen Chicken And Sausage Gumbo
Paula Deen White Chicken Chili
Description
This delicious white chicken chili is an easy, warming dish perfect for cozy dinners. Packed with tender chicken, creamy navy beans, and aromatic spices, it’s a simple, nutritious meal that’s ready with everyday ingredients. Enjoy the flexibility of adjusting the spice level to your taste for a comforting bowl that everyone will love.
Ingredients
Instructions
- Prepare the beans: Wash the dried navy beans and cover them with water. Soak for 2 hours, then drain. Add the beans to a large pot with the chicken stock and bring to a boil.
- Sauté aromatics: Melt the butter in a saucepan over medium heat. Sauté the minced garlic, diced onion, and chopped chilies for 5 minutes until fragrant.
- Combine in the pot: Add the sautéed mixture to the pot with the beans. Stir in the chopped chicken, ground cumin, dried oregano, black pepper, white pepper, chopped cilantro, and red pepper flakes.
- Cook the chili: Reduce the heat to medium and simmer the chili, stirring occasionally, for about 1 1/2 hours or until the chicken is tender and the flavors are well combined.
- Serve: Serve the white chicken chili hot with cornbread or your preferred side.
Notes
- Soak Beans Properly: Soak the navy beans for at least 2 hours or overnight. This helps them cook faster and gives the chili a creamier texture.
- Use Fresh Chicken: Finely chop fresh, boneless, skinless chicken breast for the best flavor and texture in your chili.
- Sauté for Extra Flavor: Sauté the garlic, onion, and chilies until they are soft and fragrant. This adds a richer depth of flavor to the chili.
- Stir Occasionally: Stir the pot now and then to prevent sticking and ensure even cooking, especially when simmering for a long time.
- Adjust Spices to Taste: Start with less red pepper flakes and black pepper. You can add more later if you want the chili spicier.
Paula Deen White Chicken Chili
