Dutch Oven White Chicken Chili
Dutch Oven White Chicken Chili is not only hearty and satisfying but loaded with goodies you can feel good about serving you and your family.
There’s something undeniably comforting about a simmering pot of chili on the stove. The aroma of spices and herbs, the warmth of a hot bowl, and the feeling that you just made something delicious all make it one of our favorite dishes. Even better, this white chicken chili recipe is designed to be cooked in a Dutch oven, making it easy to prepare and even easier to clean up. Let’s get cooking!
What You’ll Need
This recipe is designed to serve eight people, so adjust accordingly if needed. You’ll need three tablespoons olive oil, four cups boneless skinless chicken breasts cut into cubes (or shredded), one and half diced sweet yellow onion, two teaspoons minced garlic, one tablespoon cumin powder, thirty-two ounces of chicken broth (or stock), two cans cannellini beans (drained and rinsed), salt and pepper to taste. For garnish: fresh parsley or cilantro leaves and freshly grated cheese (like Parmesan).
Conclusion
White chicken chili is a classic comfort food dish that’s perfect for cold winter nights or any time you’re craving something warmly spiced yet light enough not to weigh you down afterward! This recipe makes use of ingredients that are easy enough to find at any grocery store while still delivering plenty of flavors thanks to cumin powder, coriander powder, onions, garlic, beans, and corn kernels simmered together in chicken broth for just the right combination of tastes! However you decide to serve it – topped with cheese or sprinkled with fresh herbs – we guarantee it’ll become an instant family favorite! Enjoy!
Dutch Oven White Chicken Chili
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 3 tbsp extra virgin olive oil
- 1½ cups sweet onion (1 large), diced; sub-yellow onion
- 1 jalapeño minced; deseed and devein if desired to reduce heat.
- 8 oz. green chiles (Two-4 oz cans); mild, UNDRAINED
- 2 tsp garlic (4 plump gloves); minced
- 32 oz. low-sodium chicken broth
- 4 cups cooked chicken shredded or cubed; one rotisserie is perfect
- 30 oz cannellini beans (Two-15 oz cans); drained and rinsed
- 1 tbsp lime juice (½ a lime)
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp salt +/-, to taste
- 1 tsp pepper +/-, to taste
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper powder +/-, to taste; optional
- ⅓ cup fresh cilantro chopped
Optional Toppings for Serving
- tomatoes diced
- tortilla chip strips
- avocado diced
- black olives sliced
- cheddar cheese shredded (sub-pepper Jack, Monterey Jack, queso fresco)
- sour cream
- green onions diced
Instructions
- Over medium-high, heat the Dutch oven; once warm add the olive oil.
- Stir in the onion, jalapeno, green chilies; sauté for about 7 minutes, or until vegetables begin to soften; stirring occasionally.
- Stir in the garlic; sauté for 1 to 2 minutes; stirring occasionally.
- Add the chicken broth, chicken, and cannellini beans (including whole beans and blended bean mixture-SEE NOTES) to the Dutch oven; mix well.
- Add the lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper; bring to a boil.
- Allow chili to boil gently for 7 to 10 minutes. SEE NOTES
- Stir in the cilantro; boil 1 minute.
- Taste for seasonings and spices; make any desired adjustments.
- Serve and garnish with any optional toppings.
Notes
How to blend beans to thicken soups, stews, and chilies.
Add one cup (8 oz) to a food processor or blender. Add ⅛ cup of chicken broth or water; blend until smooth. The mixture should be thick. Reserve the blended bean mixture until ready to thicken the recipe.How to adjust the consistency of soups, stews, and chilies.
If the liquid level looks low or you prefer your recipe to be thinner, add ¼ cup of broth or water at a time, until it reaches the desired consistency. The seasonings and spices may need to be adjusted. For a thicker recipe, allow the mixture to boil longer and reduce UNCOVERED until desired thickness is obtained.Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Looks like a good alternative to the traditional chili dishes that I have been making.