Creamy Chipotle Chicken Chili with Black and White Beans
Warm up with this deliciously creamy chipotle chicken chili that beautifully blends the hearty flavors of black and white beans with succulent pieces of chicken. Inspired by southwestern cuisine, this dish is packed with nutrients and flavor. The combination of spices adds a smoky kick, while the creaminess from the milk balances the chili pepper's heat perfectly. Ideal for sharing with family and friends on a chilly evening or at a gathering, this chili not only satisfies hunger but also warms your heart. Enjoy garnishing it with your choice of toppings for added texture and taste!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
oil
2 tablespoons (heated)
onion
1 cup (chopped)
garlic
1 clove (minced)
flour
1/3 cup (for thickening)
chili powder
1 tablespoon (spice)
cumin
1/2 teaspoon (spice)
salt
1/2 teaspoon (to taste)
milk
2 cups (for creaminess)
chicken broth
1 cup (for flavor)
white shoepeg corn
2 cups (frozen)
white beans
1 (15 ounce) can (rinsed)
black beans
1 (15 ounce) can (rinsed)
cooked chicken
2 cups (cubed)
green chilies
1 (4 ounce) can (undrained)
fresh cilantro
1/4 cup (chopped)
Instructions
1
In a Dutch oven or large saucepan, heat the oil over medium-high heat until shimmering. Sauté the chopped onions and minced garlic until the onions are soft and translucent, about 3-5 minutes.
2
Lower the heat and carefully stir in the flour, chili powder, cumin, and salt until combined, ensuring there are no lumps.
3
Gradually pour in the chicken broth while continuously stirring to avoid lumps, allowing the mixture to thicken slightly.
4
Once thickened, slowly add the milk while stirring. Ensure the mixture is smooth and well combined.
5
Add the frozen shoepeg corn, rinsed white beans, rinsed black beans, cubed cooked chicken, and the undrained green chilies. Stir until everything is submerged in the creamy sauce.
6
Increase the heat and bring the mixture to a gentle boil, then immediately reduce the heat to low. Allow it to simmer for 15 minutes, stirring occasionally to prevent scorching.
7
Once the chili has thickened and the flavors melded, stir in the chopped fresh cilantro just before serving.
8
Serve hot, garnished with crushed taco chips, a dollop of sour cream, extra cilantro, and hot sauce if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this chili?
The main protein is 2 cups of cubed cooked chicken.
What types of beans are used in the recipe?
This recipe includes one 15-ounce can of white beans and one 15-ounce can of black beans.
How much milk is needed for the creaminess?
You will need 2 cups of milk to achieve the creamy texture.
What kind of corn is recommended?
The recipe calls for 2 cups of frozen white shoepeg corn.
Do I need to drain the green chilies?
No, you should use one 4-ounce can of undrained green chilies.
How long should the chili simmer?
The chili should simmer on low heat for 15 minutes to allow flavors to meld.
What is the first step in the instructions?
The first step is to heat 2 tablespoons of oil and saute the onions and garlic until soft.
What spices are used to season this dish?
The seasonings include chili powder, cumin, and salt.
When should I add the fresh cilantro?
Stir in the chopped fresh cilantro just before serving the chili.
What are the suggested toppings for serving?
Suggested toppings include crushed taco chips, sour cream, extra cilantro, and hot sauce.
How much garlic is required?
The recipe requires 1 minced clove of garlic.
What is used as a thickening agent?
1/3 cup of flour is used to help thicken the chili mixture.
How much onion should be prepared?
You should use 1 cup of chopped onion.
Is the chicken broth added all at once?
No, the chicken broth should be poured in gradually while stirring to avoid lumps.
What type of pot is best for this recipe?
A Dutch oven or a large saucepan is recommended for cooking this chili.
Should the beans be rinsed before adding?
Yes, both the white beans and black beans should be rinsed.
What heat level is used for sautéing?
The onions and garlic should be sautéed over medium-high heat.
How much chili powder is used?
The recipe uses 1 tablespoon of chili powder.
How much cumin is in the spice mix?
The spice mix contains 1/2 teaspoon of cumin.
Is the corn fresh, canned, or frozen?
The recipe specifically calls for frozen corn.
Can I use raw chicken?
The recipe calls for 2 cups of cooked chicken that has been cubed.
How much salt is recommended?
The recipe calls for 1/2 teaspoon of salt, or to taste.
What is the purpose of the oil?
The oil is used for sautéing the vegetables and starting the base of the chili.
How much cilantro is needed?
You will need 1/4 cup of chopped fresh cilantro.
What should I do if the sauce is lumpy?
Continue stirring while gradually adding the broth and milk to ensure a smooth mixture.
Is this a spicy recipe?
It has a smoky kick from chili powder and green chilies, balanced by the creaminess of milk.
What style of cuisine inspired this dish?
This dish is inspired by southwestern cuisine.
How much chicken broth is used?
The recipe uses 1 cup of chicken broth.
Should I boil the chili?
Bring the mixture to a gentle boil first, then immediately reduce the heat to low.
How many grams of fat are in this?
The specific nutritional information like fat content is not provided in the source data.