White Chicken Chili
I always have a good time making this Tex-Mex chili. It’s so simple and creamy, but also light and full of spice. It’s hearty and healthy, perfect for warming the body up on a cold day. I use coconut milk instead of heavy cream to add an even more more depth and some buttery flavor. This chili will be your go-to for impressing a special guest or feeding your family. It also freezes well, so it’s a great meal to make ahead for the week.
I'm really into making meals that can be made in bulk and saving them for later. It makes grocery shopping much easier and more affordable. If you're someone who's not too fond of spending a lot of time in grocery stores, most of this recipe's ingredients can be found near each other in the produce section. Also, if you don't like to do much cooking during the week, this chili can be made ahead and dressed up with different toppings and sides for easy workday lunches or dinners.
Prep Time: 20 minutes
Cook Time: 30 minutes
4 chicken breasts
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 cup of corn (fresh or frozen)
2 medium onions, diced
2 medium celery sticks, diced
2 cloves garlic, sliced
2 cans unsweetened coconut milk
1 tbsp ground white pepper
1 tbsp chili powder
1/2 tbsp paprika
1 tsp cayenne pepper
Season the chicken breasts with salt, cayenne, white pepper, paprika, and chili powder.
Add chicken, onion, celery, garlic and water to a large pot (at least six quarts) and bring to a boil.
Once the chicken is fully cooked, remove the chicken and garlic from the pot and shred chicken on a cutting board. After chicken is fully shredded place it back into the pot.
With the chicken back in the pot, add the coconut milk and sliced bell peppers. Bring to a simmer.
Season to taste with kosher salt. Serve while hot.
Optional toppings: diced avocado, cilantro, crispy tortilla strips