Ah, white chicken chili—a heartwarming bowl of comfort that wraps you in coziness like a favorite old sweater on a chilly night. Imagine the first spoonful, creamy and rich, with just the right hint of spice, dancing on your taste buds like a favorite song from yesteryears. I stumbled upon this gem of a recipe during a late-night Pinterest scroll, and since then, it’s become my go-to for lazy Sundays or unexpected guests.
Steps
- Mix the ingredients: In a large stockpot, combine the chicken stock, shredded chicken, beans, salsa verde, and cumin. Stir them together until well mixed.
- Heat the soup: Turn the heat to high until the mixture begins to simmer. Once simmering, lower the heat to medium-low, allowing it to gently simmer for an additional 5 minutes.
- Serve the chili: Pour the hot soup into individual bowls and add your favorite toppings. Enjoy your meal while it’s warm.
Ingredients
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of choice, rinsed and drained (e.g., Great Northern beans)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- Diced avocado
- Chopped fresh cilantro
- Shredded cheese
- Chopped red or green onions
- Sour cream
- Crumbled tortilla chips
- Fresh jalapeño slices
FAQ
- Can I use a different type of meat instead of chicken?
- Yes, you can substitute the chicken with turkey or another type of meat if preferred. Ensure it is cooked and shredded before adding to the soup.
- What type of beans work best for white chicken chili?
- While white beans like Great Northern beans are commonly used, you can also use pinto, garbanzo, or black beans depending on your preference.
- How can I make this chili less spicy?
- To reduce the spiciness, opt for a mild store-bought salsa verde. You can also adjust the heat by adding less cumin or omitting spicy toppings like jalapeños.
- Can I prepare this chili in a slow cooker or Instant Pot?
- Absolutely, this recipe is flexible. You can let it simmer on low in a slow cooker or use the sauté function on an Instant Pot to prepare this dish.
- What toppings go well with white chicken chili?
- Popular toppings include diced avocado, chopped cilantro, shredded cheese, chopped onions, sour cream, crumbled tortilla chips, and fresh jalapeño slices. Feel free to mix and match according to your taste preferences.
Tips
- Choose Your Salsa Verde Wisely: When selecting store-bought salsa verde, be mindful of the heat level, as it can vary significantly between brands. Opt for a milder version if you prefer a less spicy chili.
- Enhance with Extra Veggies: Consider adding diced poblano peppers, onions, or even frozen hash brown potatoes to incorporate more vegetables and texture into your chili.
- Experiment with Cooking Methods: This chili can easily be made in a Crock-Pot or Instant Pot. Use the sauté function on your Instant Pot for quick preparation or let it simmer on low in a Crock-Pot for a hands-off approach.
- Customize with Toppings: Elevate your chili with a variety of toppings such as diced avocado, fresh cilantro, shredded cheese, sour cream, or crumbled tortilla chips to add extra flavor and texture.
Equipment
- Large Stockpot – Essential for combining and simmering the soup ingredients.
- Instant Pot – Optional, but mentioned for those who prefer using it to prepare the chicken or the entire soup.
- Crock-Pot – Optional, for those who prefer to let the soup simmer on low heat over a longer period.
