Jalapeño Chicken Chili
The perfect summer time white chili! Yummy bites of tender, spicy chicken breasts in a chunky, hearty stew made with red onions, lots of garlic, green chiles + jalapeños, buttery soft Cannellini beans and sweet corn. A couple of heaping tablespoons of freshly ground cumin and a sprinkle of chili seasoning mix enhance all the flavors, giving it just the right touch. Topped with whipped sour cream to tame the heat + loads of shredded Monterey Jack cheese for a bowl of creamy, cheesy and absolutely DELISH. Because hot summer days require as much comforting goodness as cold wintry nights!
Servings: 8
Ingredients
- 2.5 lb chicken breasts *lightly pounded and cubed
- 3 tbsp extra virgin olive oil
- 5 cloves garlic *minced
- 1 large red onion *chopped
- 2 jalapeños *deseeded and sliced
- 7 ounces canned diced green chili peppers *drained
- 48 ounces vegetable stock
- 3 cups cold water
- 29 ounces canned Cannellini beans *drained and rinsed
- 2 tbsp cumin seeds *freshly ground
- 1 tbsp chili seasoning *I use the McCormick brand
- 1½ tsp Kosher salt
- 2 - 15 oz cans whole kernel corn *drained and rinsed
- 1 chicken bouillon cube
For Garnish
- 1 cup fresh cilantro *rinsed, stemmed, and chopped
- 1 cup Monterey Jack cheese *shredded
- 1 cup white cheddar cheese *shredded
- sour cream *whipped to a smooth consistency
- tortilla chips
- scallions *rinsed and sliced
Instructions
- Rinse and pat dry chicken breasts. Place in a ziplock freezer bag and lightly pound using kitchen mallet. Cut pounded chicken breasts into medium sized cubes.
- In a dutch oven, heat olive oil on medium. Add chopped onions and sauté until translucent for 10-12 minutes, mixing as needed. Add minced garlic and continue to sauté for an additional 3-5 minutes on medium heat, mixing as needed. Add 1-2 teaspoons of water, as needed, while cooking.
- Place cubed chicken into the onion and garlic mixture. Mix well and cook chicken on medium-high heat for 10 minutes until the chicken changes color.
- Turn heat to medium low and add spices (ground cumin, chili seasoning, and salt). Mix well to incorporate and continue to sauté for 5-7 minutes on medium heat. Add 1-2 teaspoons of water, as needed, to prevent burning of spices.
- Turn heat to medium and add sliced jalapeños, mix well and continue to cook for 2-3 minutes. Now add canned green chili peppers and mix well and cook for an additional 2-3 minutes. Add vegetable stock, water, and chicken bouillon cube and stir well. Bring to a boil on high heat.
- Once boil is reached, cover pot, turn heat to low and simmer chili for 1.25 hours.
- Uncover pot, add rinsed Cannellini beans and corn and stir to combine. Check for seasonings and adjust at this point, if needed. Turn heat to medium, partially cover pot and cook for a final 35-40 minutes. Using an immersion blender, pulse chili to desired consistency.
- Deliciously spicy and comforting Jalapeño Chicken Chili is now ready to serve. Garnish with lots of Monterey Jack and white cheddar cheese, whipped sour cream, cilantro, and scallions. Scoop up the goodness with crunchy tortilla chips. Enjoy! Nosh Farma'iye.