Some simple ingredients and you’re on your way to comfort town! This hearty one pot White Chicken Chili is completely different from your standard tomato & beef based chili. Peppers are roasted and combined with chicken, white kidney beans and some spices to make for one flavourful bowl that you’re gonna want to jump right into!
‘How you doin’?’ Remember that line from Joey from Friends? Never gets old. How is January treating you? We are now into the second half of the month. Then, it’s February and winter is practically over. Before you know it, it’ll be spring! Gotta have positive thinking, am I right?? This time of year, we tend to curl up inside, but I think in order to battle the winter blues, it’s important to get out there and do stuff – see a movie, go ice skating, meet friends for dinner…that kinda thing. What have you been doing to keep active and have fun this winter?
Friends gave us some homegrown peppers (along with some tomatoes, which aren’t pictured here cause they are in our bellies 😉 ). I roasted them off to add to this White Chicken Chili.
I actually made this recipe a few times, with various peppers (including bell) and it worked lovely each time, so use what ya have on hand. Just keep in mind that it may take a bit longer to broil your peppers if they are larger.
How to Make a Creamy Stock without Cream
For this White Chicken Chili, I would suggest getting the peppers roasting first and then go from there. It really isn’t much to it anyway!
Then, add onion and garlic to the pot with chicken and spices, some stock beans and your peppers. I used chicken thighs here because lately they have been my go to. I still enjoy chicken breasts, but I love that chicken thighs can withstand a longer cooking time and they have a little more flavour, if you ask me. If you prefer, you can totally use chicken breast here or even a combo of both.
The secret to the creamy base is beans. Yes. Beans. Half of the beans are mashed and added to the pot to thicken just a bit. It give the chili just a tad bit of a creamy consistency, which I love.
Cilantro – Love it or Not?
Garnish to your heart’s content, you guys. You know I love to garnish and particularly love avocado, sour cream and cilantro here. So, cilantro. Love it or not? Side note—>I can’t stand the word ‘hate’ by the way, so I refrain from using it. Anywho…there certainly is an argument for cilantro on both sides. I’ve heard that those who don’t like cilantro are genetically hard wired that way and for them, it tastes like soap. Funny, huh?
Years ago, I absolutely did not like it and, yes, it tasted soapy to me. I was not about to give up (especially when it comes to food), so I kept trying it and trying it and now? Loves it! Use it all the time and it’s stocked in my fridge just as common as wine is, lol 😀 I kid, I kid. #NotReally.
The point is, you don’t have to use cilantro. There are no rules here. Garnish with what you like. Do what makes your belly do a little happy dance.
Until next time, take care and chit chat again soon.
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White Chicken Chili
White Chicken Chili
- 1/2 lb anaheim peppers -or alternatives (see below)
- 1 tbsp olive oil
- 1 onion -thinly sliced
- 3 cloves garlic -minced
- 1/2 habanero pepper -or 1 tsp cayenne powder or to taste (optional)
- 1 lb boneless/skinless chicken thighs -cut into bite sized chunks or chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp cumin
- 1 tsp corinader
- 2 cans white kidney beans -divided
- 2.5 - 3 cups unsalted chicken broth -see note below
- 1 lime -juiced
- green onion
- sour cream
- lime wedges
- To broil peppers, line a baking sheet with foil and spray with Pam. Place on upper rack and broil about 3-4 minutes. Carefully remove from oven and broil another 3-4 minutes. Place in a bowl and cover with plastic wrap and let sit for about 15-20 minutes. Once cooled, remove charred skin (or most of it), cut each pepper in half and scrape out seeds. Roughly chop and reserve. Alternatively, you can use one can of green chilies or one bell pepper (will take slightly longer to char).
- Meanwhile, on the stove top on medium low heat in a heavy bottomed pot, heat olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and hot pepper (or cayenne powder, if using) and cook an additional minute.
- Add chicken, salt, pepper, cumin and coriander to pot and cook about 5 minutes, stirring.
- Drain and rinse white kidney beans. Mash one can of white kidney beans with potato masher and leave the other can whole.
- Add mashed kidney beans, whole white kidney beans and chicken stock to pot, bring to simmer and cover for 15 minutes.
- After 15 minutes, stir in reserved chopped peppers (or chilies) and juice of one lime. Serve up and garnish as desired. Enjoy!
- Instead of the anaheim peppers, you can use bell pepper (colour of choice) or one can of green chilies (drained).
- If you use a bell pepper, it will take slightly longer to char. Just watch it and broil until the skin has charred all over and it has softened.
- This chili is thinner than a traditional red sauce chili. I used 3 cups of stock in this recipe. If you want a thicker chili, use less stock and add accordingly (if desired).
- I used habanero pepper in this recipe, which is quite spicy. You can use cayenne powder instead, or less hot chili or not at all. Use what best works for you.