Now that the Super Bowl has passed, it’s time to shake off the winter chill. Shake It Off, and indulge in something warm and comforting to fend off The Outside. Swifties might say you will find your Sweet Escape with this delicious white bean chicken chili. Okay, I’ll stop. We’ve all had enough Taylor for one week, am I right? Can you even Tolerate It? Just kidding. We will Never, Ever, Ever have enough.
I may be a Mad Woman, but I usually prefer beef chili. Still, Everything Has Changed with this recipe. Long Story Short, this white bean chicken chili has me thinking I’ve finally found a Timeless recipe to win me over and Begin Again with a new perspective. Don’t Blame Me, but your neighbors might come for dinner and want to Stay Stay Stay forever, because your house will smell SO GOOD if you make this.
I based this off Sailor Bailey’s White Bean Chili with Chicken, which may be Nothing New, but I tweaked it, and That’s When it happened – The Moment I Knew I had to share it here. It’s delicious beyond my Wildest Dreams. It’ll be your go-to Evermore. It’s delicious and will make you feel Safe & Sound. You will be delighted with the Peace and warm Afterglow you’ll feel after eating this.
As much fun as I’m having writing about this, we know All Too Well that all good things must come to an end, like this introduction. It might not be your Style, but it’s time come Clean and find Closure — with the actual recipe.
Call It What You Want, but we call it delicious. It really Hits Different. Be Fearless, make this recipe, and you’ll quickly be known as a Superstar and a Mastermind in the kitchen.
If you’re wondering, yes, every single Taylor Swift album was just referenced. Special thanks to my daughters for helping me accomplish this feat.
But, truly, this white bean chicken chili is stunningly good. Taylor Swift should definitely make it for Travis.
White Bean Chicken Chili
Ingredients
- 1/2 cup yellow onions, diced
- 1 jalapeño, diced
- 1 tbsp olive oil
- 2 tbsp minced fresh garlic
- 3 cups low sodium chicken broth
- 1 tbs Better Than Bouillon Chicken
- 2 7 oz cans mild green chilis
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbs corn starch
- 2 15 oz cans of cannellini beans, drained and rinsed
- 3 cups pulled rotisserie chicken
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 corn cob, kernels removed
- 1/4 cup chopped cilantro
Toppings
- Shredded cheddar cheese
- Tortilla chips or corn chips
- Cilantro
- Avocado
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and jalapeño, and sauté until the onions become translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the green chilis, paprika, onion powder, cumin, oregano, salt, and pepper. Bring to a simmer.
- Add the Better Than Bouillon Chicken and stir until well combined.
- Add the cannellini beans and pulled chicken to the pot. Stir well and return to a simmer. Cook for 15 minutes, allowing the flavors to meld.
- In a small bowl, mix cornstarch with a bit of cold water to make a slurry. Stir the slurry into the chili to thicken the broth.
- Reduce the heat to low. Stir in the sour cream and heavy cream, mixing until well incorporated. Be careful not to let the chili boil after adding the creams.
- Add the fresh corn and cook for about 1 minute, just until the corn is heated through.
- Taste and adjust seasoning if necessary. Add chopped cilantro if desired.
- Serve hot, topped with additional cilantro, shredded cheese, avocado, and chopped jalapeño.
Notes
- For a thicker chili, mash some of the beans before adding them to the pot.
- The chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
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