A savoury and spicy white chicken chili recipe for spring

Name: A savoury and spicy white chicken chili recipe for spring
Yield: Serves 10
Ingredients: 1 ½ cups dried navy beans2 Tbsp all-purpose flour1 ½ tsp garlic powder1 ¼ tsp ground cumin seed¾ tsp oregano leaves¾ tsp black, medium grind pepper1 ½ lbs boneless, skinless chicken breast, diced into bite-sized pieces1 Tbsp Mazola Canola Oil2 celery stalks, diced2 carrots, diced1 cup diced onion4 oz sliced mushrooms1 can (14 oz) reduced-sodium chicken broth1 cup salsa verde, divided1 ½ cups water1 can (5.3 oz) evaporated milk1 cup shredded Monterey Jack cheese1–2 Tbsp chopped fresh cilantroSliced jalapeños and chopped cilantro, optional

Made with sautéed chicken, beans and Monterey Jack cheese, this white chicken chili recipe from Mazola is light yet hearty. Serve it with jalapeños for a kick.

Published: Wednesday 23rd March 2022

Lunch

Serves 10

Preparation time 20 minutes

Cooking time 6 hours

Spring has sprung, and we are ready to give our recipe roster a refresh. As the days get longer and warmer, we're eschewing heavy comfort food recipes and those hearty soups that make us want to hibernate. Instead, we're looking to light, easy recipes that make us feel refreshed and put a little pep in our step. Here, this white chicken chili recipe does just the trick.

We all love a good chili con carne, but this beautiful white chicken chili has all the hearty beans and protein, with a lighter flavour. It's perfect for those warm spring days, and the cold, grey ones, too.

Ground cumin, oregano and salsa verde give this white chicken chili recipe its delicious flavour. Meanwhile, navy beans are a great source of protein, along with vitamin C and iron. Throw in some sautéed chicken and plenty of Monterey Jack cheese and you've got a protein-packed, flavourful lunch or dinner.

If you like to turn up the heat, add some sliced jalapeños and chopped cilantro to this white chicken chili recipe at the very end for a spicy kick.

Ingredients

1 ½ cups dried navy beans
2 Tbsp all-purpose flour
1 ½ tsp garlic powder
1 ¼ tsp ground cumin seed
¾ tsp oregano leaves
¾ tsp black, medium grind pepper
1 ½ lbs boneless, skinless chicken breast, diced into bite-sized pieces
1 Tbsp Mazola Canola Oil
2 celery stalks, diced
2 carrots, diced
1 cup diced onion
4 oz sliced mushrooms
1 can (14 oz) reduced-sodium chicken broth
1 cup salsa verde, divided
1 ½ cups water
1 can (5.3 oz) evaporated milk
1 cup shredded Monterey Jack cheese
1–2 Tbsp chopped fresh cilantro
Sliced jalapeños and chopped cilantro, optional

Method

Soak the beans in four cups of water overnight.
Combine the flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag.
Place the chicken in the bag and gently toss with the flour mixture to completely coat.
Heat the oil in a large nonstick skillet over medium high heat. Add the chicken to skillet.
Sauté the chicken until lightly browned, about 6–8 minutes.
Discard any floating beans, drain the water and place the beans in a slow cooker.
Add the vegetables, chicken broth, ½ cup salsa verde and water to the slow cooker.
Place the chicken in slow cooker and stir to combine ingredients.
Cook on high for 4–6 hours or low for 7–9 hours, or until beans are tender.
Stir in the remaining salsa verde, evaporated milk, cheese and cilantro.
Serve with sliced jalapeños and additional cilantro, if desired.