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Category: Main Course

  • Unusual White Chicken Chili: A Cozy Twist for Your Next Soup Night

    Unusual White Chicken Chili: A Cozy Twist for Your Next Soup Night

    Imagine a chilly evening with the air carrying the scent of cumin and roasted peppers. Instead of the usual tomato-based chili, this white chicken chili offers a creamy, spice-infused surprise. Its comforting warmth is perfect when you’re craving something different yet familiar.

    This recipe skips the traditional reds for a milder, velvety broth that clings to chunks of tender chicken and tender white beans. It’s an unexpectedly uplifting dish, combining savory, smoky, and tangy notes in every spoonful. A bowl of this chili feels like a warm hug, with a little bit of ‘wow’ in every bite.

    White Chicken Chili

    This white chicken chili features tender chunks of chicken simmered in a creamy, spice-infused broth with white beans and roasted peppers. The dish has a velvety texture with a smoky and savory flavor profile, served warm with a smooth, hearty consistency.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6
    Course: Main Course
    Cuisine: American
    Calories: 350
    Ingredients Equipment Method

    Ingredients
      

    • 1 lb boneless, skinless chicken breasts cut into cubes
    • 2 tablespoons olive oil
    • 1 cup diced roasted peppers jarred or freshly roasted, drained
    • 3 cloves garlic minced
    • 4 cups chicken broth
    • 2 cups white beans cooked or canned, drained and rinsed
    • 1 teaspoon ground cumin
    • 1/2 cup sour cream for creaminess
    • Salt and pepper to taste

    Equipment

    • Large pot or Dutch oven
    • Sharp knife
    • Cutting board
    • Ladle

    Method
     

    1. Heat olive oil in a large pot over medium heat, then add the cubed chicken. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
    2. Add diced roasted peppers and minced garlic to the same pot, sautéing for about 2 minutes until fragrant and slightly softened. You should smell the garlic releasing its aroma, and the peppers turning slightly darker.
    3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to develop flavor. Bring the broth to a gentle simmer.
    4. Add the cooked chicken, white beans, and ground cumin to the simmering broth. Stir everything together, ensuring the ingredients are evenly distributed.
    5. Allow the chili to simmer uncovered for about 15 minutes, gently bubbling, until the flavors meld and the broth thickens slightly. The mixture will turn creamy and velvety.
    6. Stir in the sour cream to add richness and a smooth texture to the broth. Mix well until fully combined and heated through, about 2 minutes.
    7. Taste and season with salt and pepper as needed for flavor balance. Ladle the hot chili into bowls and serve immediately.
    This white chicken chili is more than just a change of pace; it’s a cozy bowl that makes even the gloomiest days brighter. Its versatility means you can tweak the spice level or add your favorite greens for extra freshness. It’s an easy, satisfying meal that fits perfectly into a busy schedule.

    Layered flavors and a comforting texture make this dish a delightful addition to your culinary repertoire. Whether it’s for a weeknight dinner or a lazy weekend gathering, it offers a thoughtful, hearty option that warms both body and soul.