Looking for a hearty weeknight dinner recipe that’s quick and easy to make – plus super healthy and absolutely delicious?
Also referred to as white chicken chili, this recipe combines the best of spicy and savory dimensions for an absolutely delicious meal! You can use any kind of chicken. Boneless, skinless chicken breasts will work best.
However, for this recipe, I used chicken thighs. It made my life a little bit easier, since I always have tons of thighs hanging out in the freezer that I have no idea what to do with!
You can use any type of bean you want, too. Black beans, pinto beans, and chickpeas all work well. I used black beans. The same goes for the cheese –feel free to swap out your favorite blends!
White Chicken Stew Recipe
- 1 tbsp olive oil
- 1 onion diced
- 1 jalapeno diced
- 2 cloves minced garlic
- 3 chicken thighs shredded
- 5 cups chicken broth
- 2 cans black beans
- 1 ½ cups corn
- ½ tsp tsp
- ½ tsp cumin
- 2 cans chilies or jalapenos
- Salt and pepper, to taste
- 1 block cream cheese
- ¼ cup Monterey Jack or sharp cheddar cheese, for serving
- ¼ cup tortilla chips crushed, for serving
- basil leaves to garnish
- Start by sautéing your vegetables as you normally would. Wait for them to soften, which will take about five minutes. Then add your spices.
- You should precook your chicken during this time. Do this by cooking it on low heat in a pan, letting it heat up until the meat falls off the bone. You can also precook your chicken thighs ahead of time in a crockpot.
- Once your chicken is cooked, it can be added next, as can the chicken broth (you can also add the juice from the pan in which you cooked your chicken thighs, too, if you want – it will add a lot of flavor!). Simmer for about thirteen minutes.
- Move the chicken to a cutting board and shred it. Put it back in the pot and add your corn and beans.
- Bring everything to a simmer and, just before serving, turn off the heat and stir in your cream cheese.
A note when you add your cream cheese – you can use any kind of dairy to augment and enhance the flavors of this white chicken chili.
The goal here is just to add a rich, creamy, decadent texture. I like cream cheese because it tends to separate less than other dairy products. However, it can still separate.
To prevent this, add your cream right at the very end, and don’t add it all at once. Instead, in a separate dish, add small amounts of the hot stew to the cold cream cheese.
You can also leave your cream cheese at room temperature for about half an hour before doing this, which will make the process even easier. By adding small amounts of hot stew to the cold cream cheese, you won’t have to worry about it curdling and separating.
If it does curdle and separate, don’t panic – it’s not the end of the world. It’s still safe to eat. However, it’s kind of unpleasant to look at and it can add an undesirable, grainy texture, so I always try hard to avoid this if I can.
Serve garnished with the cheese and chips – and be sure to have a glass of milk on hand. This one is spicy!