Active Time

　　10–15 minutes

　　Total Time

　　30 minutes

　　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.

　　

Ingredients

4 servings

　　1 Tbsp. olive oil

　　½ large white or yellow onion, diced

　　½ jalapeño, minced

　　1 pound boneless skinless chicken breasts, cut into 1-inch pieces

　　1 garlic clove, minced

　　1 tsp. chili powder

　　1 tsp. ground cumin

　　1¼ tsp. kosher salt

　　¼ tsp. cayenne pepper

　　½ cup frozen corn kernels (no need to thaw)

　　2 (15-ounce) cans white beans (such as Great Northern beans or cannellini beans), drained and rinsed

　　1¾ cups low-sodium chicken broth, store-bought or homemade

　　¼ cup heavy cream

　　Optional toppings: chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

　　

Step 1

In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.

　　

Step 2

Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.

　　

Step 3

Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

　　

Step 4

Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve.

　　Editor’s note: This recipe first appeared on Epicurious in November 2016. Head this way for more of our favorite soup recipes →

　　From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.