Spicy Chunky Chicken White Chili
This hearty and spicy chunky chicken white chili is a delightful twist on a classic comfort food. Inspired by Rachael Ray's '30 Minute Meals', I've adjusted the recipe to bring an extra kick of flavor and a thicker consistency that embraces the essence of chili. Perfect for weeknight dinners, this dish is a crowd-pleaser and makes for excellent leftovers, allowing the spices to meld together overnight for an even more satisfying meal. Serve it topped with shredded cheddar cheese and crispy tortilla chips for the ultimate comforting experience!
4-6 servings
Servings
N/A
Calories
13
Ingredients
Ingredients
Extra Virgin Olive Oil
1 tablespoon (none)
Boneless Skinless Chicken Breasts
2 lbs (diced)
Yellow Skinned Spanish Onion
1 large (chopped)
Serrano Peppers
1-2 (seeded and minced)
Garlic Cloves
4 (minced)
Ground Cumin
2 tablespoons (none)
Cayenne Pepper Sauce
5 dashes (e.g., Tabasco, Red Hot)
Fresh Cilantro
1/3 cup (chopped)
Fat-Free Low-Sodium Chicken Broth
1 (14 ounce) can (none)
White Kidney Beans
2 (15 ounce) cans (drained)
Coarse Salt
to taste (none)
Shredded Cheddar Cheese
for topping (none)
Crushed Tortilla Chips
for topping (none)
Instructions
1
In a large pot, heat the extra virgin olive oil over medium-high heat.
2
Add the diced chicken breasts and cook for about 5 minutes, stirring frequently, until the chicken is no longer pink and has turned white.
3
Stir in the chopped onion, minced serrano peppers, minced garlic, ground cumin, cayenne pepper sauce, and chopped cilantro. Cook for an additional 5 minutes to allow the onion to caramelize and soften, stirring occasionally.
4
Pour in the chicken broth and add the drained white kidney beans. Season with coarse salt to taste.
5
Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 10-15 minutes, stirring occasionally, until the chili thickens and flavors meld together.
6
Serve the chili hot in bowls, topped with shredded cheddar cheese and crushed tortilla chips for added crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chunky Chicken White Chili?
It is a hearty twist on classic comfort food, featuring chicken, white beans, and spices, inspired by Rachael Ray's '30 Minute Meals' but with a thicker consistency and extra kick.
Is this recipe spicy?
Yes, it contains serrano peppers, ground cumin, and cayenne pepper sauce to provide a satisfying level of heat.
How long does it take to cook this chili?
The total cook time is approximately 30 minutes, with 10 minutes of sautéing followed by a 10-15 minute simmer.
What type of chicken is best for this recipe?
The recipe calls for 2 pounds of boneless skinless chicken breasts, diced into chunks.
What kind of beans should I use?
This recipe uses two 15-ounce cans of white kidney beans (also known as Cannellini beans).
Can I use other types of white beans?
Yes, you can substitute Great Northern beans or Navy beans if white kidney beans are unavailable.
How many servings does this recipe make?
This recipe provides approximately 4 to 6 servings.
How do I make the chili thicker?
Allowing the chili to simmer for 10-15 minutes after bringing it to a boil will help the consistency thicken and the flavors meld.
What are the recommended toppings?
The chili is best served topped with shredded cheddar cheese and crushed tortilla chips for added crunch.
Can I use rotisserie chicken to save time?
Yes, you can use shredded rotisserie chicken; add it during the simmering stage rather than cooking it at the beginning.
What kind of oil should I use for sautéing?
The recipe recommends using one tablespoon of extra virgin olive oil.
How do I store the leftovers?
Store leftovers in an airtight container in the refrigerator; the flavors often improve overnight as the spices meld.
What type of onion is used in this recipe?
One large yellow-skinned Spanish onion, chopped, is used for this chili.
Can I make this recipe less spicy?
To reduce the heat, you can use fewer serrano peppers, remove the seeds entirely, or reduce the amount of cayenne pepper sauce.
Is this a healthy recipe?
Yes, it uses lean chicken breasts and fat-free, low-sodium chicken broth, making it a healthier alternative to beef-based chilis.
What kind of broth is required?
Use one 14-ounce can of fat-free, low-sodium chicken broth.
Should the beans be drained?
Yes, the white kidney beans should be drained before being added to the pot.
How much garlic is in the recipe?
The recipe calls for 4 minced garlic cloves.
Can I freeze this chili?
Yes, this chili freezes well for up to three months when stored in a freezer-safe container.
What is the secret flavor ingredient?
The combination of 2 tablespoons of ground cumin and fresh chopped cilantro gives this chili its signature depth of flavor.
Is this recipe gluten-free?
The core ingredients are naturally gluten-free, but always check the labels on your broth and tortilla chips to ensure they are certified gluten-free.
How do I prepare the serrano peppers?
The peppers should be seeded and minced before being added to the chili.
Can I substitute jalapeños for serrano peppers?
Yes, jalapeños can be used as a substitute, though they are generally milder than serrano peppers.
What type of cayenne sauce is best?
Brands like Tabasco or Frank's Red Hot work perfectly for the 5 dashes of cayenne sauce required.
When do I add the cilantro?
Add the chopped cilantro along with the onion, peppers, garlic, and spices before pouring in the broth.
What should the chicken look like before adding vegetables?
The chicken should be cooked for about 5 minutes until it is no longer pink and has turned white.
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs can be used for a richer flavor and more tender texture.
Is salt included in the recipe?
Yes, use coarse salt and adjust it to your personal taste.
Does this recipe contain tomatoes?
No, this is a white chili recipe, which traditionally uses a broth base and white beans instead of a tomato base.
What heat setting should I use?
Use medium-high heat for sautéing and cooking the chicken, then reduce to a simmer once the liquid boils.