As we were driving back to Phoenix from a quick weekend camping trip in Forest Lakes, AZ, a cozy comfort meal like Creamy White Chicken Chili was on our minds.
Considering the fact that we were leaving the refreshing 65 degree weather, to be in 100 degree plus, having a warm meal such as creamy white chicken chili as a might not be as desirable … until you taste this one.
This chili is fresh, spicy and flavorful with a good balance of broth and creamy texture. Not to mention, it’s also super easy to make and pretty healthy – we used our Instant Pot®, but you can do it on the stove top. It’s something you’ll want to make year round!
Here’s how to make it:
Ingredients:
- Good olive oil
- 1/2 lb of ground chicken
- Yellow Onion, chopped
- Two Green Onions (green and white portions), chopped
- Red Bell Pepper, deseeded and chopped
- 1/2 Zucchini, chopped
- 5 cloves of garlic, rough chopped
- 32 oz of Chicken Broth
- Two cans of chopped Green Chilies
- Two cans of drained Cannellini beans (or White beans)
- Two fresh jalapeños, (one roughly chopped, one thinly sliced)
- 1/2 cup of Whole Milk
- Two Tablespoons of Crème Fraîche (or Sour Cream), plus extra for topping
- 1/4 cup of Cilantro, chopped plus extra for topping
- 1/4 cup of Cotija cheese, crumbled
- Salt & Pepper
- Garlic Powder
Recipe:
To start, chop and prep the red bell pepper, yellow onion, green onions, garlic, jalapeño, cilantro and zucchini.
In an Instant Pot® (on saute) or on the stove, heat a pot on medium-high heat, add some olive oil and once glistening add in the red bell pepper, zucchini, garlic and yellow onion. Then once cooked down, add the green chilies, cannellini beans, the jalapeno, some salt & pepper, and garlic powder.
Once combined, add the chicken broth, then cilantro and then add in small portions of the ground chicken into the broth. If using an Instant Pot®, switch the setting to Pressure Cook on high for 20 minutes, add the cover and seal the vent. If using a stove, bring to a boil and then cover and reduce on low-medium heat for 20 minutes (stir periodically).
While the chili is cooking, prep the dairy ingredients and measure the milk and portion the Creme Fraise or Sour Cream and crumble the cheese. After the chili has cooked for 20 minutes, if using the stove, check to ensure the chicken is cooked and then season with salt, pepper and garlic powder (if needed). If using the Instant Pot®, push the sealing setting to venting and release the steam. Stir and season to taste.
Add in the milk and Crème Fraîche or Sour Cream. Stir and then season to taste. Portion into bowls and add toppings (sliced jalapeños, Cotija cheese and cilantro), then enjoy!
Love, Cass and Dax.
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