This is one of my favorite white chicken chili recipes!
It started as a recipe from one of my favorite ladies, Sandra Lee, which I’ve tweaked over many years to make my own. It’s still pretty quick and easy, which is what Sandra’s all about, but I’ve added a few additional ingredients and steps, which takes it from good to GREAT!
It starts with ground chicken, which is how I usually prefer my meat in chili. I really think having it ground helps thicken it more than shredded or diced chicken does. Sometimes I also find shredded or diced chicken ends up getting sort of tough and chewy if you eat this as left-overs for a few days… and no one wants that!
Next you add in typical chili vegetables: onion, green pepper and garlic. Once these are all sautéed and fragrant, you add in a white chicken chili mix (I like McCormick’s), some beans, corn, chilies and chicken broth. Let it simmer for about 15 minutes and your homemade white chicken chili is ready to go! It doesn’t get too much simpler than that, am I right? You know I am 🙂
I like to top this chili with some sour cream, green onion and a little cheddar cheese. Get ready for some compliments on this one because it is gooood!
- 1 Tbs. oil
- 1 lb. ground chicken
- 1 onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 packet white chili seasoning
- 2 cans Great Northern beans, drained and rinsed
- 1 (4 oz) can diced green chilis
- 1 (15 oz) can creamed corn
- 1 (15 oz) can chicken broth, reduced sodium
- Optional Toppings: sour cream, cheddar cheese, green onion, tortilla chips
- Heat the oil in a large dutch oven, over medium heat.
- Add the ground chicken and cook, breaking up into small pieces. Once it's no longer pink, add the onion and pepper and stir frequently for about 5 minutes. Add the garlic and stir for another minute. Continue stirring and add the chili seasoning. Make sure everything is coated well with the seasoning.
- Add the remaining ingredients: beans, chilis, corn and chicken broth. Bring to a boil and then reduce heat and simmer for about 15 minutes. Make sure you stir the soup every few minutes so it doesn't stick to the bottom of the pan. If the soup is too thick, feel free to add up to a cup of water to thin it out.
- Serve hot and top with sour cream, green onion and cheddar cheese - yum!