White Chicken Chili
January 20, 2014
Categories: Beans, Chicken, Mexican, Game/Sports Day, Potluck, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Canned Tomatoes, White Beans, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"Here is a great tasting chili to try, that will warm your innards and tease your tastebuds. It's easy to make and is on the table in no time at all. The cooking time doesn't include boiling the chicken."
- Serving Size: 1 (322.3 g)
- Calories 285.4
- Total Fat - 17 g
- Saturated Fat - 9.8 g
- Cholesterol - 208 mg
- Sodium - 595.9 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.9 g
- Sugars - 2.3 g
- Protein - 24.4 g
- Calcium - 142.2 mg
- Iron - 2.6 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Simmer all ingredients (but the sour cream and whipping cream) together for 30 minutes. Remove from heat and add sour cream and whipping cream.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a cooked chicken breast, look for one that is firm, moist, and not too stringy.
- For a spicier chili, choose a can of Rotel diced tomatoes with extra green chilies.
- Substitute cooked, shredded turkey for the cooked chicken breast for a leaner protein option. The benefit of this substitution is that the turkey is lower in fat and calories, making the chili a healthier option.
- Substitute vegetable broth for the chicken broth for a vegetarian option. The benefit of this substitution is that it allows the chili to be made vegetarian, making it accessible to a wider range of eaters.
Vegetarian White Chili Replace the chicken with two cans of black beans, two cans of pinto beans, and one can of corn. Omit the chicken broth and use vegetable broth instead. Use vegan sour cream and vegan heavy whipping cream as substitutes for dairy.
Vegetarian Southwest Chili Replace the chicken with one can of black beans, one can of pinto beans, one can of white beans, and one can of corn. Omit the chicken broth and use vegetable broth instead. Add one diced jalapeno pepper and one diced red bell pepper. Use vegan sour cream and vegan heavy whipping cream as substitutes for dairy.
RECOMMENDED DISH TITLE: Mexican Cornbread:
This delicious Mexican-style cornbread is the perfect accompaniment to White Chicken Chili. It's sweet and savory, and the perfect balance to the chili's creamy texture. Plus, it's easy to make and only takes about 30 minutes to bake. It's sure to be a hit with the whole family!
RECOMMENDED DISH TITLE: Mexican Rice:
This Mexican-style rice is the perfect complement to the Mexican Cornbread. It's light and fluffy, and has a subtle flavor that pairs perfectly with the chili. Plus, it's easy to make and only takes about 15 minutes to cook. It's sure to be a hit with the whole family!
Q: How long do I need to simmer the chili?
A: Simmer all ingredients (but the sour cream and whipping cream) together for 30 minutes.
Q: Can I make this chili ahead of time?
A: Yes, you can make the chili ahead of time and store it in the refrigerator for up to three days. Reheat it before serving.
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Fun Fact 1: White Chicken Chili was created by celebrity chef Wolfgang Puck and is a favorite of many A-list celebrities.
Fun Fact 2: White Chicken Chili is said to have originated in the American Southwest in the 1930s and is a popular dish in many Southwestern states.