This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
I shared this Chili Blanca AKA White Chicken Chili last month on a TV segment focused on “preparing for the storm.” Around here, February storms generally mean blizzards. But other storms, like a cancer diagnosis, call for comfort food, too. When I heard that sweet, lovely, healthy and fit Amee was diagnosed with breast cancer, I knew I’d have to offer my help. If I lived near Amee, I would bring this hearty, spicy chili to her door for a meal. But since I live many states away, a guest post will have to do.
This soup can easily be prepared in a slow cooker—the meat, onions and garlic will need to be browned first, but then they, along with the rest of the ingredients can be added and cooked for a few hours allowing the flavors to meld. Otherwise, an hour simmering on the stovetop works just fine. Serve with some shredded cheese and a sprinkle of cilantro. Other favorite chili toppings work well, too, like sour cream, onions or even tortilla chips. Both the beans and chicken provide a nice dose of protein. Feel free to add more veggies and scale back on the cheese for an even healthier version. No matter how you tweak it, I hope you enjoy it as much as my family did!
- 1 pound chicken tenders or boneless skinless chicken breasts, cut into 1/ 2-by-3- inch strips
- 1 teaspoon kosher salt divided (if your chicken broth is salty, you may need to use less. If you use water, you may need to add more.)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil I used Gaea's Kalamata Greek Extra Virgin Olive Oil
- 1 medium onion diced (about 1 cup)
- 2 garlic cloves minced
- 2 15- ounce cans white beans like great northern or cannellini, drained and rinsed
- 1 cup frozen corn
- 1 4- ounce can chopped green chiles
- 2 teaspoons ground cumin
- 2 teaspoons chile powder
- ⅛ teaspoon cayenne pepper
- 3 cups chicken broth may substitute water
- 2 cups grated Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Season the chicken with 1/2 teaspoon of the salt and pepper. In a large saucepan, heat the oil over medium high heat.
- Add the chicken pieces and cook, stirring, until browned. Lower the heat and add the onion and garlic.
- Cook, stirring occasionally, until the onion soft, about 5 minutes. Add the beans, corn, chilies, spices, and chicken broth (or water).
- Bring to a boil, then reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring
- Add water if the chili is too thick. When the chili is done, taste and add the remaining salt and more pepper if needed. Serve the chili with shredded cheese and a sprinkling of cilantro.
Amee, I was thrilled to hear you did well with your surgery. I’m sending healing wishes and prayers your way as you continue on this road to recovery and remission. Xo
If you like this post, please pop over and visit me on my blog, That Skinny Thick Can Bake.
Latest posts by Amee Livingston (see all)
- The Best Baked Brie with Apricot Jam & Almonds - December 3, 2019
- Amazing Green Bean Casserole From Scratch - November 24, 2019
- Applewood Bacon-Wrapped Venison Loin with Raspberry Sauce - November 15, 2019