Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds
- Onion: 1 medium (about 1 cup)
- Green bell pepper: 1 medium (about 1 cup)
- Jalapeno pepper: 1 small (about 2 tablespoons), seeded and diced
- Garlic: 3 cloves, minced
- Cumin: 1 tablespoon
- Oregano: 1 tablespoon
- Coriander: 1 tablespoon
- Bay leaves: 2
- Chicken broth: 4 cups
- White beans: 2 cans (14 ounces each), rinsed and drained
- Corn: 1 can (15 ounces), drained
- Rice: 1 cup
- Sour cream: 1/2 cup (optional)
- Shredded cheddar cheese: 1/2 cup (optional)
- Cilantro: 1/4 cup (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season chicken breasts with salt and pepper.
- Heat a large pot or Dutch oven over medium heat. Add chicken and cook until browned on both sides. Remove chicken and set aside.
- Add onions, bell peppers, jalapenos, garlic, cumin, oregano, coriander, and bay leaves to the pot. Saute until vegetables are softened, about 5 minutes.
- Add chicken broth, beans, corn, and rice. Bring to a boil, reduce heat, and simmer for 20 minutes, or until chicken is cooked through and rice is tender.
- Shred chicken and return to the pot.
- Season with salt and pepper to taste. Add sour cream, cheddar cheese, and cilantro if desired.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 25 grams
Dish Characteristics:
- Creamy and flavorful with a slight kick from the jalapeno pepper
- Perfect for a cold night or as a game-day snack
- Easy to make and can be customized to taste
User Comments:
- "This white chicken chili is the perfect balance of flavors! It's creamy, slightly spicy, and so comforting."
- "I served this over rice instead of tortilla chips and it was a huge hit with my family."
- "I love that I can customize this chili to my taste by adding different toppings like sour cream, cheese, and cilantro."
Special Precautions and Tips:
- Be sure to remove the seeds from the jalapeno pepper if you don't want too much heat.
- If you don't have time to shred the chicken, you can purchase pre-shredded chicken at the supermarket.
- To make this chili ahead of time, simply cook according to the instructions and let cool. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
