Jalapeno Lime White Chicken Chili
An easy recipe for a Jalapeno lime white chicken chili that’s got the perfect amount of heat and tang! Spicy, but not soo spicy that you can’t eat it. This chili recipe is soon to become your go-to fave!
You know those times when you’re in the kitchen, fresh out of ideas on what to make for dinner? Yeah. And the times when things just work. That is probably one of the best feelings in the world. I’m ranking it high up there with wedding days and the birth of children (not that I have any).
I really didn’t know where I was headed when I started making this white chicken chili other than that I had major craving for something semi-spicy that could compliment a bag of incredibly thin and crunchy tortilla chips.
To make this chili, you’re going to have to let it simmer for a while. Like give or take 30 minutes– enough time to go for a run or take a nap. I say go with the latter. This week we’ve had so. much. rain here in Houston. I’m talking buckets full! And nothing goes better with rain than chili. Nothing. A hearty bowl of white chicken chili is all you need to make a rainy day, perfect (♥).
Substitutions for white chicken chili:
CHICKEN: You can either boil and shred your own or if you’re in a hurry, just get a rotisserie chicken from the store, remove the skin and shred.
HEAVY CREAM: The heavy cream gives this recipe the little bit of richness is needs to help build that flavor. If you don’t want to use heavy cream, half and half (fat free or regular) is a good substitute. If you want to slim this recipe down further, use whole milk. Try not to use 1% or skim. It really won’t have the same effect.
SPICE: The spice level of this chili is totally up to you. I’m a bit of a wuss so I removed the ribs and seeds and use it purely for the flavor, not the heat. If you can take it, leave the ribs and seeds in there. You can leave the jalapeno out too if you’re preparing for younger kids. The recipe calls for canned green chiles (hatch peppers) which also provide a similar flavor note without the heat.
If you’re thinking that this is no time for chili, let me just say that this white chicken chili can be prepared year round! It has these delicate flavors that blend together harmoniously with the fire roasted hatch peppers, the creaminess of the heavy cream, and the tantalizing scents of onion and garlic. Make it once and you will make it again and and again and again because there’s no such thing as too much of a good thing.
- 1 lb. boneless chicken
- 5 tablespoons heavy cream (half and half or whole milk is fine too)
- 1/4 cup cornmeal
- 3 tablespoons butter
- 1 large green bell pepper, diced
- 1 large white onion, diced
- 1 tablespoon (2 - 3 cloves) garlic, minced
- 1 Jalapeno, chopped (seeds +ribs removed for less spice)
- 4 and 1/2 cups of chicken or vegetable broth
- 1 - 4oz can fire roasted + diced green chile (I got mine from Trader Joe's)
- 2 - 15oz cans cannellini or northern white beans
- 1/2 - 1 teaspoon chili powder (according to preference)
- 1 teaspoon lime zest + 6 tablespoons lime juice (juice of 2 -3 limes)
- Salt to taste
Bring a large pot of water to boil. Add the chicken breasts for about 30 minutes or until it is completely cooked through. Drain water and allow the chicken to cool. When cooled, shred the chicken by hand or with 2 forks.
In a small bowl, mix together the heavy cream and cornmeal. Allow the mixture to sit while you prepare the rest of the chili.
Heat the butter in a large pot of medium heat. Add the bell peppers, onions, garlic, and jalapenos, allow the veggies to soften for about 8 - 10 minutes. Add the chicken, broth, green chile, beans, and chili powder and bring the soup to a rolling boil, lower the heat, cover and let simmer for 20 minutes.
Add the cornmeal and heavy cream mixture, and let simmer for another 10 minutes. Add the lime zest and juice, bring back to a simmer then turn off stove. Remove from heat and let stand for a few minutes to thicken.
Serve chili with cilantro and tortilla chips
- Recipe slightly adapted from Pinch of Yum.