White Chicken Chili

Hearty and flavorful, white chicken chili is a crowd-pleaser. The mix of diced or shredded chicken, white beans, and corn seasoned with the mild heat of a jalapeño pepper and lots of spices has all the protein, starch, and vegetables you want in a one-pot meal—plus, it’s thickened with a bit of cream for extra body and flavor. This chili is also fairly quick compared to other types. Once the chicken is browned, the ingredients are simmered on the stovetop in a Dutch oven or heavy pot for just 20 minutes. For a faster cook time, you can even use leftover roast chicken or a store-bought rotisserie chicken; after sautéeing the onion and green chile, skip step two and add the cooked chicken straight to the pot. (You can also make it in the slow cooker if you want to get a head start on dinner and then walk away).

While this white chicken chili recipe strays pretty far from authentic Southwestern chili, it still benefits from any number of toppings. Load it up with sliced avocado, Jack cheese, fresh cilantro, a dollop of sour cream, and a handful of crushed tortilla chips. A side of cornbread also goes well, as does a squeeze of lime juice.

As with most stews, white chicken chili tastes even better the day after it’s made. After it’s cooled, store in an airtight container and refrigerate for up to 3 days (or freeze for 3 months). Reheat on medium until bubbling.

This recipe was excerpted from ‘100 Days of Real Food: Fast & Fabulous’ by Lisa Leake. Buy the full book on Amazon.