White Chicken Chili: Healthy, Hearty, and Easy, Too!

First a word to the diehard beef chili fans out there: we hear you. OK, that was three words, but the point still stands that yes, traditionally chili is all about the beef (now, whether it’s all about 80/20 Ground Beef or 93/7 Lean Ground Beef is a whole different matter), but you can prepare a perfectly delicious bowl of chili using chicken, too. You just have to have the right recipe… and the right chicken!

As it just so happens, Zaycon Fresh’s very own Fresh Boneless Skinless Chicken Breast happens to a be a great choice for your chicken chili. In fact, you could simply cook and shred a few breasts from your case of fresh chicken and substitute it for pretty much any beef chili recipe and the results would be more than successful.

But to be confident creating a superbly scrumptious chicken chili (thanks, yes, that was some good alliteration), you need to use a follow a recipe created specifically with chicken in mind.

Don’t worry: we got ya covered. Our celebration of National Chili Week continues with…

Easy White Chicken Chili

Sure, it looks different than traditional chili… but just try it once and you’ll see that it’s good to branch out now and then. (FYI, this meal serve 4 - 6 depending on appetite, and you can serve it over rice if those appetites are big enough!)

What You Need:

• - 2 skinless, boneless chicken breasts
• - 1 tablespoon olive oil
• 
- 1 large onion, chopped
• 
- 2 cloves garlic, minced
• 
- 5 1/4 cups chicken broth
• 
- 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
• - 2 (4 ounce) cans chopped green chilies
• 
- 1 tablespoon dried oregano
• 
- 1 teaspoon ground cumin
• 
- 2 pinches cayenne pepper, or to taste
• 
- 1/4 cup chopped fresh cilantro, or to taste
• 
- 1/2 cup shredded Monterey Jack cheese, or to taste
• What You Do:
• - Heat olive oil in a Dutch oven or large pot over medium heat.
• - Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• - Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven/pot; add chicken broth, cannellini beans, green chilies, oregano, cumin, and cayenne pepper.
• - Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• - Divide cilantro among 4 bowls.
• - Ladle chili over cilantro and top with cheese. Season with salt to serve. EAT!