This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Chili comes in more than one color. This White Chicken Chili recipe is made with beans, chunks of chicken, and warm spices to keep you cozy during the chili season.
I don’t know where you are, but it can get cold here in Cincinnati, Ohio. I’m talking so cold it could put a freezer to shame. It’s during these cold months where the only thing that seems to keep us Cincinnatians warm is a nice bowl of chili.
In case you weren’t aware, Cincinnati is a big chili city. In fact, it is such a big deal that it has its own Cincinnati Chili recipe that is made with some seasonings and flavors that wouldn’t think of going into chili-like cinnamon and chocolate. Yep, you read right. But you know the crazy thing about those flavors is that it actually works! You know what else works, White Chili. When I first learned of this type of chili recipe, I had to scratch my head because it seemed so different, but it tastes great!
What’s in White Chicken Chili?
The ingredients in this chili recipe aren’t all that different from regular chili. There’s onions, garlic, celery, chili spices, chicken (of course), and beans. You wouldn’t put red chili beans in this recipe. Instead, you would use BUSH’s White Chili Beans. The soup portion of this chili recipe is made with chicken stock and a touch of heavy cream for extra creaminess.
When making this chili recipe, you can use white or dark meat. I prefer to use dark meat because it gives the chili more flavor. Instead of chicken breast, I used boneless chicken thighs. It is up to you what cut of meat you would like to use.
Having a warm bowl of chili on a cold day is how we do things here in the Midwest. We also use BUSH’S Beans in our chili recipes for the perfect flavored bean. BUSH’S White Chili Beans are flavored with chili spices to give your chili an extra boost of flavor. You can top your chili off with
- Sliced jalapeno
- Sour cream
- Tortilla strips
To name a few!
If you want to switch up your chili recipes during the colder months, definitely add this White Chicken Chili to your recipe box!
• 3 Tablespoons Olive Oil
• 3 pounds Boneless, Skinless Chicken Breast Diced
• 4 Tablespoons Butter
• 2 whole Carrots, Chopped
• 3 stalks Celery, Chopped
• 1 whole Medium Onion, Chopped
• 3 cloves Garlic, Minced
• ½ cups Flour
• 32 ounces, fluid Chicken Broth
• 1 can Sweet Corn, Rinsed (15 Oz. Can)
• 2 -15.5 oz cans BUSH’S White Chili Beans
• 1 whole Jalapeno, Diced
• Salt And Pepper, to taste
• 1 teaspoon Cayenne Pepper
• 1 Tablespoon Cumin
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
- In a large non-stick pot, heat the olive oil on medium-high heat. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan, and put it into a bowl or a plate. Season with salt and pepper.
- Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion and garlic. Stir and scrape the bottom of the pan to release all that good chicken flavor. Cook for about 10 minutes until the vegetables become soft.
- Sprinkle the pot with a little of the flour, and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth are completely dissolved you should have a thick chili base. Add the 2 cups of water, and continue to stir. Allow the chili base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the chili base doesn’t stick and burn.
- Now, add the corn, beans, and diced jalapeno. Allow simmering for another 20 minutes. Add the seasonings and the cream. Add the chicken and any juices that were on the plate and allow to simmer for another 20-30 minutes. Serve with delicious cornbread, and thank me in the morning!
- Category: Stews
Keywords: white chicken chili, white chicken chili recipe, recipe for white chicken chili, pioneer woman white chicken chili, chili recipe
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