Spicy White Bean Chili with Shredded Chicken: A Heartwarming Bowl of Comfort
As the cool breeze dances through the trees outside, I find myself curled up in my cozy kitchen, the aroma of tantalizing spices swirling in the air. This is the moment I look forward to—the comforting ritual of preparing a warm bowl of Spicy White Bean Chili with Shredded Chicken. It’s a recipe that wraps you in a warm embrace, reminding me of family gatherings where laughter filled the room and ingredients blended seamlessly into a bowl of happiness. Today, I want to share this delightful homemade meal with you, capturing the essence of comfort food that can turn any ordinary day into an extraordinary occasion.
Why You’ll Love This Recipe
This Spicy White Bean Chili with Shredded Chicken is not only a feast for the senses but also a practical addition to your culinary repertoire. Here’s why it deserves a special place in your kitchen:
- Delicious Flavors: The robust combination of spices, tender chicken, and creamy white beans creates a symphony of taste in every spoonful.
- Easy to Prepare: With simple ingredients and straightforward steps, this is a quick dinner idea even on your busiest nights.
- Crowd-Pleasing: Perfect for family dinners or festive gatherings, everyone will want a second helping.
- Budget-Friendly: Made with easily accessible ingredients, it won’t break the bank.
- Comforting: Each bowl serves as a warm hug, ideal for those chilly evenings when you crave something hearty.
Ingredients
Gather these delightful ingredients to create your comforting bowl of chili:
- 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
- 3 cans (15 oz.) white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced (the more, the merrier!)
- 1 can (4 oz.) diced green chiles
- 4 cups chicken broth (homemade is best, but store-bought will do)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (more if you enjoy extra heat!)
- ½ teaspoon salt (adjust to taste)
- 1 cup corn (frozen or fresh)
- Olive oil for sautéing
- Juice of 1 lime
- Fresh cilantro for garnish (optional, but highly recommended)
Tip: Feel free to swap spinach with kale or add bell peppers for a burst of color and flavor.
Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Whether you are in need of a quick weekday meal or want to impress guests with a stunning culinary creation, this chili checks all the boxes.
Step-by-Step Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
- Stir in the minced garlic, allowing it to bloom in the oil for about 1 minute—your kitchen will smell divine at this point!
- Add the diced green chiles, ground cumin, smoked paprika, chili powder, and salt; stir well, letting the spices toast and deepen in flavor for about 2 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the drained white beans, shredded chicken, and corn, stirring well to combine. Reduce the heat to a simmer and let it cook uncovered for 20 minutes, allowing the flavors to meld beautifully.
- Just before serving, stir in the lime juice for a zesty finish.
- Ladle into bowls, garnish with fresh cilantro, and watch your loved ones dig in with enthusiasm.
Variations and Twists
Feeling adventurous? Let’s shake things up! Here are some fabulous twists on this classic chili:
- For a Creamy Twist: Add a splash of heavy cream or sour cream right before serving for an indulgent texture.
- Swap Proteins: For a vegetarian version, replace chicken with a mix of hearty vegetables like zucchini and bell peppers or use vegetable broth.
- Spice It Up: Experiment with different types of chili or even diced jalapeños for an extra kick.
- Make It Tex-Mex: Serve with tortilla chips and avocado for a festive flair.
Serving Suggestions
To keep the cozy vibes alive, serve your Spicy White Bean Chili with Shredded Chicken with warm cornbread or homemade tortilla chips. For a festive touch, create a chili bar with various toppings: shredded cheese, sour cream, diced onions, and jalapeños. Perfect for gatherings or lazy Sundays, this bowl of chili pairs beautifully with a side salad for a complete meal, encouraging heartwarming conversations and shared smiles.
Storage and Reheating
If you happen to have leftovers (which is rare, but hey, it happens!), you can store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes wonderfully, so don’t hesitate to make a double batch. Just allow it to cool completely before transferring it to a freezer-safe container. When ready to enjoy, reheat on the stove over medium-low heat, adding a splash of broth if desired to regain its creamy consistency.
Kitchen Tips for Success
- Toast your spices: When you sauté your spices, you enhance their flavors. You’ll be amazed at the depth this adds!
- Use a good-quality broth: A delicious broth can elevate your chili to chef-level status.
- Don’t rush it: Letting the chili simmer allows the flavors to develop and deepen—so, patience is key!
- Adjust for heat: Start with a small amount of chili powder and add more if you like it spicy. Taste as you go!
FAQs
- Can I use canned chicken instead of shredded? Absolutely! Just ensure to drain it well.
- How can I make it more filling? Consider adding chopped potatoes or rice for added heartiness.
- Is this dish freezer-friendly? Yes, it freezes well! Just remember to use an airtight container.
- How many servings does this recipe yield? It makes approximately 6 servings, perfect for a family gathering.
Conclusion
Cherishing the joys of cooking, I hope this recipe for Spicy White Bean Chili with Shredded Chicken finds a special place in your kitchen, just as it has in mine. From the moment you take that first spoonful, let the warmth and flavor envelop you, igniting heartwarming connections and perhaps even a few cherished memories. So gather your loved ones around the table, and let each bowl of chili be a celebration of comfort, love, and shared moments. Happy cooking!
Contents
Spicy White Bean Chili with Shredded Chicken
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken leftover rotisserie chicken works great
- 3 cans (15 oz.) white beans (cannellini or great northern), drained and rinsed
- 1 unit onion, diced
- 3 cloves garlic, minced (the more, the merrier!)
- 1 can (4 oz.) diced green chiles
- 4 cups chicken broth (homemade is best, but store-bought will do)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (more if you enjoy extra heat!)
- ½ teaspoon salt (adjust to taste)
- 1 cup corn (frozen or fresh)
- 1 tablespoon Olive oil for sautéing
- 1 unit Juice of 1 lime
- to taste unit Fresh cilantro for garnish (optional, but highly recommended)
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
- Stir in the minced garlic, allowing it to bloom in the oil for about 1 minute.
- Add the diced green chiles, ground cumin, smoked paprika, chili powder, and salt; stir well, letting the spices toast and deepen in flavor for about 2 minutes.
Cooking
- Pour in the chicken broth and bring the mixture to a boil.
- Add the drained white beans, shredded chicken, and corn, stirring well to combine. Reduce the heat to a simmer and let it cook uncovered for 20 minutes.
- Just before serving, stir in the lime juice for a zesty finish.
Serving
- Ladle into bowls, garnish with fresh cilantro, and serve.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest