Somewhat lighter than a traditional red version, this white chicken chili is easy to make with a handful of ingredients. The secret is fresh tomatillos and serranos to give it a bit of a kick.
Is there anything better than a bowl of chili when it’s cold out? This white chicken version is a quick recipe you can make in less than 30 minutes of total cooking time.
Photo by Sarina Petrocelly
Ingredients (4-6 portions)
1 tsp vegetable oil
1 lb. ground chicken
1/2 cup chopped onion
3 large tomatillos, chopped
2 serrano peppers, chopped
1 chicken or vegetable bouillon cube
1 can of cannellini beans, rinsed and drained
1 can of butter beans, rinsed and drained
1/2 cup sour cream
chili powder or dried chili flakes
In a good-sized pot, warm the oil over medium-high heat. Add the ground chicken and saute until cooked, approximately 2 minutes. Break up the meat with a wooden spoon, add the onion, and continue cooking until the onion has softened. Add the tomatillos, peppers, bouillon cube, and beans. Season with the cumin, salt, and garlic powder, and allow to simmer for 2 minutes.
Add the sour cream, mix well, and adjust the seasoning as needed. Chili powder or chili flakes should be added at the end to bring up the spiciness to the level you prefer. Serve with shredded cheese and additional sliced serranos for people who like it hot.
- You can use ground turkey or ground pork if you can’t find ground chicken.
- If the serrano peppers are too hot, remove the seeds before chopping them. Alternatively, you can use fresh jalapeno peppers.
- If you want more vegetables, corn or chopped yellow squash would go well in this dish.
Do you have a favorite chili recipe that uses chicken or turkey? Let us know in the comments below.