White Chicken Chili with Charred Jalapeños

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 jalapeños, charred and seeded (reserve some for garnish)
• 1 pound boneless, skinless chicken breasts, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• Salt and pepper to taste
• Chopped cilantro and lime wedges for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and red bell pepper, cooking until fragrant.
3. 3 Stir in diced chicken and cook until no longer pink.
4. 4 Add cumin, chili powder, and smoked paprika, stirring to coat the chicken.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Add white beans and corn, then let simmer for 20 minutes.
7. 7 Use an immersion blender to partially blend the chili for creaminess (optional).
8. 8 Season with salt and pepper to taste.
9. 9 Serve topped with charred jalapeños, cilantro, and lime wedges.

Equipment

• Large pot
• Immersion blender (optional)

Variations

• For a vegan version, substitute chicken with extra beans and use vegetable broth.

Substitutions

• If jalapeños are too spicy, substitute with poblano peppers for a milder heat.

Pairings

• Pairs well with a crisp white wine or a refreshing limeade.

Nutrition

Tips

• Charring jalapeños adds a smoky depth; do this by placing them directly over a gas flame or under a broiler.
• For a smoother texture, blend more of the chili until you reach your desired consistency.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or a side of avocado salad for a complete meal.

FAQ