White Chicken Chili
This white chicken chili is hearty, layered with flavor and has just a little kick of heat. You can make it on the stove top, crock pot or instant pot. It's super easy and great for warming your bones and filling your belly.
Ingredients
- 1 tablespoon garlic oil
- 2 Chicken breasts cubed
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 Bell Peppers your color of choice, diced
- 2 celery stalks diced
- 1 Anihime or Hatch pepper minced with seeds removed
- 1 25 oz can Hominey drained
- 1 15 oz can Pinto Beans drained
- 1 15 oz can Sweet corn drained
- 1 15 oz can White beans drained
- 2 7 oz cans Salsa Verde roughly ½ if you are using fresh
- 4 cups Chicken Stock
- 2 teaspoon Ground Coriander
- 2 teaspoon Ground Cumin
- ½ cup Cream or half-n-half
- 3 tablespoon Cornstarch + enough water to make a paste
Optional Toppings
- Shredded Cheddar cheese
- Shredded Pepper Jack Cheese
- Sour cream
- Diced green onion or chives
- Jalapeno slices
Instructions
- Take time to cut and prep all your ingredients.
- Heat up a cast iron pot over medium heat and add the garlic oil. Once the pan is hot add the cubed chicken and cook until all sides are browned.
- Add in onions and garlic and saute until onions are soft and becoming translucent.
- Add in the remaining ingredients except the cream and cornstarch mixture. Mix to combine. Place the lid on the pot and cook for 25 minutes, stirring occasionally.
- Add in the cream and the cornstarch paste and thoroughly combine to make sure the cornstarch has dissolved properly. Let this cook for about 10 minutes so the chili thickens.
- Serve as is or with optional toppings. Refrigerate any unused chili. It will keep for up to a week in the fridge or a few months in the freezer.
Notes
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I love making this chili on the stove with my beloved cast iron pot, but if you don't have the time to spend in the kitchen then you can also use a slow cooker or instant pot to make this recipe.