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Dutch Oven White Chicken Chili

by Katie Reed

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Last week I pulled from the freezer a big tub of the last batch of White Chicken Chili I made. After it defrosted, we had it for dinner, and I remembered just how good it was. These early spring days can still get a bit chilly, and having a nice big bowl of dutch oven white chicken chili can make us feel all warm and fuzzy inside.

It’s a super easy recipe to make, and it’s generally well received. With just a few simple ingredients, you can make some yourself. The great thing is that it freezes just perfectly, and it keeps everyone happy on days when you just don’t feel like cooking.

I’ll be honest – my mom would be appalled at my recipe. She has her chili down to a science, and we all grew up loving it. But since hers is made with red beans and beef, my health issues mean I can’t eat it! But this version is amazing in its own way, and it’s a definite crowd-pleaser when I bring it to potlucks.

I think if you give it a try, you’ll love it as much as we do!

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

To begin, gather your ingredients.

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!
  • 1 TB olive oil
  • ½ diced white onion
  • 1-2 tsp minced garlic
  • 2 C chopped chicken
  • 2 tsp cumin
  • ⅓ C chopped green chilies
  • 1 C whole kernel corn
  • 2 cans white beans
  • 6 C vegetable broth
  • 1 C heavy cream

Start by sauteing your onion and garlic in your oil. Use a medium-high heat and cook until they are softened (around 7-8 minutes).

Next, add in your chopped up chicken, cumin and green chilies. I love to use leftover rotisserie chicken for this, as it works really well, but any cooked chicken you have will be fine.

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

Cook for about 15 minutes, stirring occasionally. You want to really get the flavors condensed into the chicken.

Finally, add in your corn, beans, broth and heavy cream. Reduce the heat to medium and cover. Let it cook for about 35 minutes or so, stirring occasionally, and then remove the lid. Let it cook for a final ten minutes so the sauce can thicken.

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

Remove from the heat and allow the entire thing to sit for a few minutes before serving so it can do its final thickening.

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

I love to serve this with a little tray of condiments including sour cream, shredded cheese, sliced jalapenos, crackers, tortilla chips or strips, cilantro and lime. People can choose what they add.

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

What do you think? Will you be giving this a try?

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

Check out my video to see how it all comes together!

Dutch Oven White Chicken Chili

Dutch Oven White Chicken Chili

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

Ingredients

  • 1 TB olive oil
  • ½ diced white onion
  • 1-2 tsp minced garlic
  • 2 C chopped chicken
  • 2 tsp cumin
  • ⅓ C chopped green chilies
  • 1 C whole kernel corn
  • 2 cans white beans
  • 6 C vegetable broth
  • 1 C heavy cream

Instructions

  1. Start by sauteing your onion and garlic in your oil. Use a medium-high heat and cook until they are softened (around 7-8 minutes). 
  2. Next, add in your chopped up chicken, cumin and green chilies. I love to use leftover rotisserie chicken for this, as it works really well, but any cooked chicken you have will be fine.
  3. Cook for about 15 minutes, stirring occasionally. You want to really get the flavors condensed into the chicken.
  4. Finally, add in your corn, beans, broth and heavy cream. Reduce the heat to medium and cover. Let it cook for about 35 minutes or so, stirring occasionally, and then remove the lid. Let it cook for a final ten minutes so the sauce can thicken.
  5. Remove from the heat and allow the entire thing to sit for a few minutes before serving so it can do its final thickening.
  6. I love to serve this with a little tray of condiments including sour cream, shredded cheese, sliced jalapenos, crackers, tortilla chips or strips, cilantro and lime. People can choose what they add.

Notes

Topping ideas: 

  • Jalapeno
  • Cilantro
  • Tortilla chips
  • Squeeze of lime
  • Cheese


Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 65mg Sodium: 538mg Carbohydrates: 24g Fiber: 5g Sugar: 4g Protein: 17g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

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