Tom'S White Chili
A creamy, hearty white chili with tender chicken, beans, and green chilies, perfect for gatherings or cozy nights, packed with bold flavors and cheesy goodness.
Ingredients
- 1 Tbsp salad oil ⓘ
- 1 large onion, chopped ⓘ
- 1 garlic clove, minced ⓘ
- 2 tsp ground cumin ⓘ
- 2 large chicken breasts, skinned, boned, and cut into 1 inch chunks ⓘ
- 1 (15 to 19 oz) can white kidney beans, drained ⓘ
- 1 (15 1/2 to 19 oz) can garbanzo beans, drained ⓘ
- 2 (12 oz) cans white corn, drained ⓘ
- 3 to 4 oz cans chopped green chilies
- 2 chicken flavor bouillon cubes or envelopes ⓘ
- hot pepper or Tabasco sauce ⓘ
- 1/2 lb shredded Monterey Jack cheese
Instructions
- In a small frypan over medium heat, cook the onion, garlic, and cumin in hot salad oil until the onion is tender.
- Put all ingredients into a crock-pot except the cheese and Tabasco sauce.
- Simmer overnight or make in the morning and cook while you're at work.
- Ensure the chicken is cooked thoroughly, at least 4 to 5 hours on high simmer.
- Add hot pepper sauce to taste.
- Garnish with shredded Monterey Jack cheese before serving.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper for some heat. If you don't have white kidney beans, navy beans can serve as a great substitute. Additionally, using rotisserie chicken can save time if you're short on prep. Ensure to taste and adjust the seasoning accordingly, especially with the hot pepper sauce.
Serving Suggestions
Serve this white chili with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness. It pairs beautifully with cornbread or tortilla chips. Consider serving alongside a light salad for a complete meal, or browse more chicken recipes to round out your dinner options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat until heated through, adding a splash of water if it thickens too much. This chili also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tom'S White Chili contains roughly 434 calories, with 10g protein, 40g carbohydrates, and 28g fat. It is an excellent source of iron (55% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; however, it's best to thaw it completely before cooking. This ensures even cooking and helps the flavors meld better. If you’re in a pinch, you can add frozen chicken directly to the crock-pot, but it may require additional cooking time.
What can I add to make this chili spicier?
To increase the heat level, consider adding more chopped green chilies or a dash of cayenne pepper. You could also incorporate diced jalapeños or a few dashes of your favorite hot sauce, like Tabasco, according to your heat preference.
Is there a vegetarian version of this chili?
Absolutely! You can replace the chicken with diced tofu or tempeh for protein. Additionally, increase the amount of beans and corn to maintain the chili's heartiness. Use vegetable broth instead of chicken bouillon for a flavorful base.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).