Description
This Simple Kid-Friendly White Chicken Chili is a comforting, flavorful, and creamy chili that’s perfect for family meals. Made with tender chicken breast, crunchy vegetables, flavorful beans, and a blend of mild spices, this chili is both nutritious and easy to prepare. The addition of kale and sour cream adds extra creaminess and richness, making it a great dish for kids and adults alike.
Ingredients
Scale
Vegetables and Aromatics
- 2 celery stalks, diced into 1/2-inch pieces
- 1 medium onion, diced into 1/2-inch pieces
- 1 medium green bell pepper, diced
- 1 garlic clove, freshly minced
- 1/2 bunch kale, roughly chopped
- 1 can diced green chilies
- 1 cup frozen corn
Proteins and Beans
- 1 lb chicken breast, cut into 1-inch chunks
- 3 (15 oz) cans great northern beans, drained and rinsed
Dairy
- 1/2 cup whole milk
- 1 cup sour cream
Spices and Oils
- 1 tbsp olive oil (or any neutral oil like canola)
- 1 tsp ground cumin (freshly ground preferred)
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp salt
Liquids
- 1.5 cups low-sodium chicken broth
Instructions
- Prepare the Vegetables: Dice the celery, onion, and green bell pepper into 1/2-inch pieces. Roughly chop the kale and mince the garlic clove. Drain and rinse the great northern beans, set aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, and green bell pepper and cook for about 5 minutes until they start to soften. Add the minced garlic and sauté for an additional minute until fragrant.
- Cook the Chicken: Add the 1 lb of chicken breast chunks to the pot and cook until they are no longer pink on all sides, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Add Spices and Chilies: Stir in the ground cumin, black pepper, dried oregano, and salt. Mix well to coat the chicken and vegetables evenly. Then add the canned diced green chilies, stirring to combine everything.
- Add Beans, Corn, Kale, and Broth: Pour in the drained great northern beans, frozen corn, roughly chopped kale, and 1.5 cups of low-sodium chicken broth. Stir everything together and bring the mixture to a simmer.
- Simmer the Chili: Reduce the heat to medium-low and let the chili simmer gently for about 20 minutes, stirring occasionally. This allows the flavors to meld and the kale to soften.
- Add Milk and Sour Cream: Stir in 1/2 cup of whole milk and 1 cup of sour cream to the simmering chili. Mix thoroughly to incorporate these ingredients, giving the chili a rich and creamy texture. Heat through but avoid boiling to prevent curdling.
- Final Taste and Serve: Taste the chili and adjust seasoning if needed. Serve hot, optionally garnished with shredded cheese or fresh cilantro if desired.
Notes
- Using whole milk and sour cream creates a richer and creamier chili perfect for kids.
- Freshly ground cumin enhances the flavor more than pre-ground.
- You can substitute kale with spinach or omit if preferred.
- For a spicier version, consider adding jalapeños or extra green chilies.
- This chili freezes well; store in airtight containers for up to 3 months.
