I am so excited to share this recipe for White Chicken Chili with you. It’s finally starting to feel like fall around here and you know what that means…yep, soup and chili season! Who am I kidding, it’s always soup season at my house. But it’s definitely all the more enjoyable when it’s cold outside.
This recipe comes from Lisa Leake’s new cookbook, 100 Days of Real Food: Fast and Fabulous. I’ve been reading Lisa’s blog for about 5 years and I credit it with first inspiring me to pay attention to what I was eating and how I was feeding my family. When her first cookbook came out a few years ago I pre-ordered it as soon as I learned about it. I love so many recipes from that book so I knew I wanted to get my hands on her second cookbook. Imagine my excitement when I was able to get an advanced copy!!! Lisa asked other bloggers to review and share a recipe from her cookbook with our readers and I chose to share this white chicken chili recipe.
This chili is flavorful, creamy, and absolutely delicious. I actually tripled the recipe so that I’d have plenty for a ladies night out that I hosted at my house. I served it with cilantro, Monterey Jack cheese, and tortilla chips. I got a lot of great feedback from the ladies so I think it was a hit. And as a bonus, I had leftovers for the freezer! I’ve made a lot of white chilis over the years and this one definitely ranked up as one of my favorites.
If you enjoy white chili as much as I do you can also take a look at two slow cooker recipes I have on the blog: Slow Cooker White Turkey Chili and Slow Cooker White Chicken Chili. I think the thing that I really liked about Lisa’s recipe was the addition of cream (or 1/2 and 1/2 as I used). It gave it a little bit more of an indulgent flavor that I don’t normally add to my chili.
So let’s get to it. Here’s a sneak peak at Lisa’s book and one of her recipes!
- 1 tablespoon olive oil
- ½ onion, diced
- ½ jalapeño, minced (optional)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1¼ teaspoons salt
- ¼ teaspoon cayenne pepper
- ½ cup frozen corn kernels (no need to thaw)
- Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1¾ cups chicken broth, store bought or homemade
- ¼ cup heavy cream (I substituted ½ and ½)
- TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
- 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.
- 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.
- 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.
- 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
I’ve spent the last week browsing through the cookbook each evening while I catch up on our t.v. shows and I can tell you that there are A LOT of recipes that I’m looking forward to making. This cookbook has definitely not disappointed me; I can’t wait to cook my way though it. Not only do the recipes look totally doable but the pictures are absolutely beautiful. The Fast and Fabulous cookbook would make a great addition to your collection and it would make a great birthday or Christmas gift for those people in your life that enjoy cooking and eating fresh and wholesome foods. If you haven’t ordered Lisa’s first cookbook yet you should definitely do that as well!
I’m curious, do any of you have her first cookbook? And if you do, what are some of your favorite recipes?