Ingredients
- 1 tablespoon olive oil
- 2 small yellow onions, finely chopped
- 100 g peeled and finely diced celery root (or 4 stalks, finely chopped)
- 1-2 jalapeño pepper (or Serrano), seeded, finely chopped (adjust according to taste)
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- Sea salt and freshly ground black pepper, to taste
- 800 g boneless skinless chicken breasts
- 4 cups chicken broth (1 litre)
- 2 x 400 g cans white beans (cannellini or butter beans), drained and rinsed
- 1 cup frozen corn (150 g)
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro
To garnish (optional)
- grated cheddar fresh sliced chilies, Avocado, or lime wedges, more cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add in the onions and celeriac and cook until onion softened (4-5 minutes). Add minced garlic and cook until fragrant (1-2 minutes).
- Place the whole chicken breasts in the pot along with chicken broth, diced chilies, and spices (chili, cumin, coriander, oregano, salt, and pepper). Stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low to low. Cover the pot with a lid and let the chicken breasts simmer in the broth for about 20-25 minutes, or until they are cooked through and tender.
- Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the white beans and corn kernels, stirring to combine. Increase the heat and let the chili simmer until heated through (5-10 minutes).
- Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed. Finally, add the lime juice and fresh cilantro and give it another stir.
- Serve the white chicken chili hot, garnished with your choice of toppings. Enjoy!
Nutrition
Notes
- For a creamier white chicken chili without additional ingredients, consider mashing some of the beans. You can either mash some of the beans before adding them to the pot, or just before serving, use the back of a spoon or potato masher to gently mash up some of the white beans in the pot.