Name: 30 Minute White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil (45 ml); 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions) (360 g); 1 large jalapeno pepper, about 4 to 5 inches long, diced very small; 7 to 8 ounces canned green chiles, don’t drain (I used mild heat) (200-225 g); 4 garlic cloves, peeled and finely minced; 32 ounces low-sodium chicken broth (946 ml); 4 cups (960 ml) shredded cooked chicken; two 15-ounce cans cannellini beans, drained and rinsed; 1 tablespoon lime juice (15 ml); 1 tablespoon (15 ml) cumin; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) salt, or to taste; 1 teaspoon (5 ml) black pepper; 1/2 teaspoon (3 ml) red chili flakes; 1/4 teaspoon (1 ml) cayenne pepper, optional and to taste; 2/3 cup fresh cilantro leaves, finely minced (80 g); tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Description

Learn how to make a delicious 30 Minute White Chicken Chili that is perfect for a quick and easy weeknight dinner. This recipe is sure to become a family favorite!

Ingredients

3 tablespoons olive oil (45 ml)
3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions) (360 g)
1 large jalapeno pepper, about 4 to 5 inches long, diced very small
7 to 8 ounces canned green chiles, don’t drain (I used mild heat) (200-225 g)
4 garlic cloves, peeled and finely minced
32 ounces low-sodium chicken broth (946 ml)
4 cups (960 ml) shredded cooked chicken
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon lime juice (15 ml)
1 tablespoon (15 ml) cumin
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) salt, or to taste
1 teaspoon (5 ml) black pepper
1/2 teaspoon (3 ml) red chili flakes
1/4 teaspoon (1 ml) cayenne pepper, optional and to taste
2/3 cup fresh cilantro leaves, finely minced (80 g)
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

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Instructions

Begin by pouring the olive oil into a large Dutch oven or stockpot and warming it over medium-high heat.
Introduce the onion, jalapeno, and green chiles to the pot, cooking them for roughly 7 minutes, or until they start to soften. Stir occasionally.
Incorporate the garlic and continue to cook for another 1 to 2 minutes, stirring every so often.
Pour in the chicken broth, followed by the chicken and cannellini beans. For a creamy texture, blend 1 cup of the beans with a bit of chicken broth or water in a blender until smooth, then add both the pureed and whole beans to the pot.
Mix in the lime juice, cumin, oregano, salt, black pepper, red chili flakes, and cayenne pepper if using, and bring everything to a boil.
Let the mixture simmer gently for around 7 to 10 minutes. If the consistency is thicker than desired, add a cup of water or more as needed, and adjust the salt and spices at the end. For a thicker consistency, continue simmering until it reaches the preferred thickness.
Stir in the cilantro and let it boil for an additional minute.
Sample the chili and adjust the salt and other seasonings to your liking, considering how salty the other ingredients are and your personal taste.
Serve the chili in bowls, optionally adding garnishes such as tortilla strips, chips, crackers, avocado, cheese, or sour cream, and serve immediately.
For storage, keep the chili in an airtight container in the fridge for 5 to 7 days or freeze for up to 4 months.

Notes

Blend some cannellini beans with broth for a smoother texture.
Adjust the heat level by varying the amount of jalapeno, red chili flakes, and cayenne pepper.
Enhance the dish with creative garnishes like diced avocado, shredded cheese, or sour cream.