White Heat Chicken Chili Recipe

Name: White Heat Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better); 2 (14 ounce) cans great northern beans, rinsed; 1 medium white onion, diced; 1 cup frozen white corn; 1 red bell pepper, diced (or yellow bell pepper...or both!); 3 -4 fresh garlic cloves, minced; 4 -6 jalapeno peppers, seeded and diced (Don't forget to wear rubber gloves!); 1/2 cup beer (or white wine); 1 (14 ounce) can chicken broth; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 tablespoon white pepper (do not substitute!); 3 tablespoons olive oil; 1 lime, juice of; 1/2 cup sour cream; 1/2 cup monterey jack cheese, shredded (or cheddar); 4 tablespoons fresh cilantro, chopped

Servings: persons

1 - 1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better)
2 (14 ounce) cans great northern beans, rinsed
1 medium white onion, diced
1 cup frozen white corn
1 red bell pepper, diced (or yellow bell pepper...or both!)
3 -4 fresh garlic cloves, minced
4 -6 jalapeno peppers, seeded and diced (Don't forget to wear rubber gloves!)
1/2 cup beer (or white wine)
1 (14 ounce) can chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon white pepper (do not substitute!)
3 tablespoons olive oil
1 lime, juice of
1/2 cup sour cream
1/2 cup monterey jack cheese, shredded (or cheddar)
4 tablespoons fresh cilantro, chopped

1
Heat olive oil in large saute pan over medium heat.
2
Add garlic, onions, and chicken. Saute for 10-15 minutes or until chicken is no longer pink. Set aside.
3
In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
4
Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
5
Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
6
Cover and let simmer for approximately 30-35 minutes.
7
When finished, remove from heat and stir in the sour cream and fresh cilantro.
8
Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 - 1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better), 2 (14 ounce) cans great northern beans, rinsed, 1 medium white onion, diced, 1 cup frozen white corn, and more.

Yes, White Heat Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Heat Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions