No matter where you’re choosing to cheer from, it’s not a proper game day without the essential snacks. If you’re rooting for your favorite team from the comfort of your home, Cat Cora puts a twist on the classic dishes that will make this year one to remember.
Called chili blanca (“white chili”) because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It’s very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It’s a good make-ahead dish and wonderful for potlucks.
White Bean & Chicken Chili Blanca
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This hearty White Bean & Chicken Chili Blanca is a spicy and satisfying stew, perfect for a cozy game day at home.
Ingredients
- 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1/2-by-3-inch strips
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: sour cream, shredded cheese, sliced jalapeños
Instructions
- Season the chicken strips with kosher salt and freshly ground black pepper.
- In a large saucepan, heat the olive oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, about 2 to 3 minutes. Remove the chicken and set aside.
- In the same saucepan, reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, dried oregano, and cayenne pepper. Stir and cook for 1 minute until fragrant.
- Return the chicken to the saucepan and add the white beans and chicken broth. Bring to a simmer.
- Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, you can let it simmer for up to an hour.
- Stir in the frozen corn and cook for an additional 5 minutes.
- Remove from heat and stir in the chopped cilantro and lime juice.
- Serve hot with optional toppings such as sour cream, shredded cheese, and sliced jalapeños.
Notes
This chili is very forgiving and can simmer on the stove for an hour or more, making it ideal for busy days. It’s also a great make-ahead dish and perfect for potlucks. You can customize the heat level by adjusting the cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 60
