The Dish is featuring recipes so that you can have good eats without leaving the comfort of your own home. If you are craving a delicious homemade meal, look no further. The Dish has a recipe just for you. Today we are featuring a recipe for White Chicken Chili. This recipe has been in my family for two generations now and The Dish is excited to share it with you! This is the perfect meal for a chilly winter day.
Let’s start with the ingredients. For this dish you will need:
1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 lb. boneless, skinless chicken breasts cut into 1 inch pieces
1 garlic clove, minced
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 frozen corn kernels (no need to thaw)
2 (15 oz) cans of white beans, drained and rinsed
1 3/4 cups chicken broth
1/4 cup heavy cream
Now that we have our ingredients, we will begin with a medium soup pot. Heat the olive oil in the pot over medium heat. Add the onion and jalapeño and cook, stirring until the onion has softened (2 to 3 minutes). Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (4 to 5 minutes). Add more olive oil if the pot starts to dry out.
Next, toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans and chicken broth and bring to a boil. Reduce the heat to low and let it simmer (about 20 minutes).
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Then, stir in the cream and garnish with the desired toppings and the meal should be ready to serve!