White Chicken Chili

Baby it’s cold outside….

Time for thick sweaters, drinking hot chocolate by the fireplace, Home Alone part 1 & 2 and last but not least; White Chicken Chili.

Super delicious, super comforting, super easy!


Serves four people (generously…)

  • 2 large cans of white beans
  • 1 can crispy corn
  • 2 bell peppers
  • 1 onion
  • 1 litre of chicken broth
  • 2 chicken breasts
  • 2 teaspoons chili powder
  • 3 tablespoons cilantro
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • the zest of half a lemon
  • juice of half a lemon
  • Salt and pepper (to taste)

How to:

  1. Drain and rinse the white beans with water. Dice up the onion.
  2. Saute the diced onions and Roast the peppers (it’s possible to skip this step and just saute the peppers with the onion. I personally think roasting the peppers gives you more flavour). After you’ve roasted the peppers, cut them into dices.
  3. Season the chicken breasts with some salt and pepper and bake them in a skillet over medium heat. Once the chicken is done, take two forks and shred the chicken into small pieces.
  4. In a large pot combine the white beans, the corn, the shredded chicken and the roasted peppers and onions. Add one litre of chicken broth and give everything a good stir to combine.
  5. Season the dish with the cilantro, chili powder and oregano.
  6. Bring the pot to a boil. Let simmer for 1-1,5 hour. You want to broth to reduce.
  7. Once the chili has thickened add the zest and juice of half a lemon. Finally add salt and pepper to taste.
  8. Garnish with some additional cilantro. Serve with some toasted bread or tortilla chips with guacamole.

Quick tip: Chili always tastes better the day after it’s made! When all the flavours have gotten to know each other ; )


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