Description
This Simple Kid-Friendly White Chicken Chili is a creamy, comforting dish packed with tender chicken, nutritious beans, fresh vegetables, and mild spices. It’s an approachable recipe that’s perfect for the whole family and features a rich, velvety texture thanks to the addition of sour cream and milk. Made with pantry staples and fresh ingredients, it offers a delicious, healthy twist on traditional chili without the heat, making it ideal for kids.
Ingredients
Scale
Vegetables
- 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
Protein & Dairy
- 1 lb chicken breast, cut into 1-inch chunks
- 1/2 cup milk (whole milk preferred for richness)
- 1 cup sour cream
Pantry Items & Spices
- 1 tbsp olive oil (or any neutral oil like canola)
- 1 cup frozen corn (e.g., Birds Eye)
- 1 tsp ground cumin (freshly ground preferred)
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp salt
- 1 can diced green chilies
- 3 (15 oz) cans great northern beans, drained and rinsed
- 1.5 cups low-sodium chicken broth
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced celery, onion, green bell pepper, and minced garlic. Cook, stirring occasionally, for about 5-7 minutes until the vegetables have softened and the onions are translucent.
- Cook the Chicken: Add the chicken breast chunks to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and begins to cook through.
- Add Spices and Greens: Stir in the ground cumin, black pepper, dried oregano, salt, and diced green chilies. Add the chopped kale and frozen corn. Cook for another 2-3 minutes, allowing the flavors to blend and the kale to wilt slightly.
- Add Beans and Broth: Stir in the drained and rinsed great northern beans and pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for approximately 15 minutes, allowing the flavors to meld and the chicken to cook through completely.
- Finish with Dairy: Lower the heat to low. Stir in the milk and sour cream until fully combined and the chili becomes creamy. Heat for an additional 3-5 minutes; do not boil after adding dairy to prevent curdling.
- Serve: Taste and adjust seasoning if necessary. Ladle the white chicken chili into bowls and serve warm, optionally garnished with your favorite toppings such as shredded cheese or fresh cilantro.
Notes
- Use whole milk for a richer, creamier chili; you can substitute with 2% milk for a lighter option.
- If you prefer spicier chili, add jalapeños or use spicy green chilies.
- Kale adds great texture and nutrition but can be substituted with spinach or removed for a milder flavor.
- To make this recipe gluten-free, ensure the canned beans and chicken broth are certified gluten-free.
- The chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
