This easy white chicken chili only requires one pan and you can get it on the table in 40 minutes or less. What more could you want?
Do you ever have times that you feel like it’s all you can do to put one foot in front of the other? Or when you don’t actually stop moving until it’s basically bedtime? How about throwing up your hands – literally – when the alarm goes off in the morning? It seems like lately that’s been me every. single. day. Last week was fall break, so I got a little bit of a reprieve. You know…only doing one job instead of two. Going back to work this week has proven to be a proposition that has made caffeine very necessary. I am sure that you can relate.
When those days, weeks, months, and, let’s be honest, years, crop up, you have to have some quick and easy recipes in your repertoire. This easy white chicken chili is right up there. The recipe comes from 100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food (which will be released on 10/25/16). Yes – real, unprocessed meals can be quick and easy (didn’t I teach you guys that already?). In her second cookbook, Lisa Leake shares 100 quick and easy recipes that are free from additives but full of flavor and goodness.
I first discovered 100 Days of Real Food shortly after starting Chattavore. I will admit, we are far from perfect as far as avoiding processed foods goes…but we try. 100 Days of Real Food was where I really learned about what to look for when reading labels and encouraging me to cook more from scratch. When Lisa’s first cookbook, 100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love, came out I had it pre-ordered so it popped up on my Kindle the moment it was released. I was so excited when I was chosen to receive a copy of her new book so I could share it with you guys!
A large portion of the book is devoted to teaching readers what to look for when shopping – from what’s really meaningful when buying meats to what sweeteners and additives to look for and what oils are best for different cooking methods. As for the recipes, you’ll find delicious breakfasts, lunches, salads, sides, snacks and appetizers, soups and stews, simple dinners, special treats, and homemade staples.
I chose this easy white chicken chili because it fit best into my life this week – a meal that required no other dishes, aside from my knife and cutting board. I won’t lie, even that threw me. I planned to make it on Monday then realized I had forgotten chicken stock, avocado, and Monterey Jack cheese. I realized this at 7:00 p.m. Philip picked up dinner on the way home from work (this was the same day that I had resolved to STOP eating dinner out on the weekends. Oops.). When I finally got all of my ingredients, though, I found that this easy white chicken chili came together so quickly and required minimal cleanup – most of which I did while the chili simmered on the stovetop. It took me about 40 minutes from start to finish – prep included. We ate our white chicken chili with baked tortilla strips on top to add the perfect crunch. It was warm and comforting, just a little spicy, and super-tasty.
If you need a quick weeknight dinner, try this easy white chicken chili – and check out Lisa’s new book!
Disclaimer: I received a cookbook in exchange for writing a post about 100 Days of Real Food: Fast and Fabulous. I have been a follower of 100 Days of Real Food for five years, so of course all opinions are (as always) my own.
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To buy Lisa’s books:
Yield: 4 servings
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeno, minced (I used a whole jalapeno)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels
- 2 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups low-sodium chicken broth
- 1/4 cup heavy cream
- Toppings, such as diced avocado, chopped cilantro, Monterey Jack cheese, sour cream, or crispy tortilla strips (optional)
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeno and cook, stirring, until the onion has softened (2-3 minutes).
- Add the chicken and cook, stirring occasionally, until lightly browned on the outside and no longer pink on the inside (4-5 minutes).
- Add the garlic, spices, and salt to the pot and stir to coat the chicken. Add the beans, corn, and chicken broth and stir to combine. Bring to a boil, then reduce heat to low and simmer for twenty minutes.
- Using the back of a wooden spoon or a potato masher, mash up some of the beans to thicken the chili. Stir in the cream. Serve with desired toppings.
To make crispy tortilla strips, preheat the oven to 400 degrees. Brush or spray corn tortillas with olive oil. Bake for 10-12 minutes, turning once, until browned and crispy. Cool slightly and break into pieces.