White Chicken Chili from 100 Days of Real Food: Fast & Fabulous

The day is finally here! 100 Days of Real Food: Fast & Fabulous by Lisa Leake is on sale. As the weather starts to cool down, we’re on the lookout for hearty soups and today we’re sharing just that. The White Chicken Chili from the cookbook is delicious and satisfying, with a little kick, and perfect for hunkering down on a chilly evening.

100 Days of Real Food: Fast & Fabulous gives Lisa’s devoted fans and newcomers exactly what they want: quick and tasty favorites for breakfast, lunch, dinner, dessert, and even snacks that are a snap to make–and all starting from fresh, whole, unprocessed food. While some dishes are blog favorites, seventy-five percent are brand new and include recipes from Cinnamon-Raisin Scones to Parmesan-Crusted Chicken. With this essential cookbook, illustrated with color photos for every single recipe, you’ll see just how fast and fabulous good home-cooked meals can be. Purchase a copy of 100 Days of Real Food: Fast & Fabulous today from your favorite retailer.

White Chicken Chili

Whether you call this dish a chili or hearty chicken and bean stew, it’s definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.

white-chicken-chiliDifficulty: Easy

Prep time: 10 to 15 minutes

Cook time: Less than 30 minutes

Makes 4 servings

GLUTEN-FREE | NUT-FREE | FREEZER-FRIENDLY

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 jalapeño, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup frozen corn kernels (no need to thaw)
  • Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
  • 1 3/4 cups chicken broth, store bought or homemade
  • 1/4 cup heavy cream

TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

  1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

LISA’S TIP: This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.

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