Gordon Ramsay White Chicken Chili Recipe

This easy and creamy White Chicken Chili is the perfect quick meal for any night. Packed with tender chicken, hearty beans, and a flavorful broth, it’s both comforting and nutritious. Customize with your favorite toppings like avocado, cheese, or cilantro for extra flavor! A delicious, simple dish everyone will love.

Ingredients Needed:

• 1 tbsp neutral oil
• 1 medium yellow onion, chopped
• 1 jalapeño, seeded, finely chopped
• 2 garlic cloves, finely chopped
• 1 g dried oregano
• 1 g ground cumin
• 3 boneless, skinless chicken breasts, cut into thirds
• 1.2 L low-sodium chicken broth
• 128 g cans of green chiles
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 425 g cans white beans, drained, rinsed
• 225 g frozen corn
• 120 g sour cream
• 1 avocado, thinly sliced, for serving
• 20 g chopped fresh cilantro, for serving
• 15 g crushed tortilla chips, for serving
• 25 g shredded Monterey Jack cheese, for serving

How To Make White Chicken Chili Recipe?

1. Cook the Aromatics: Heat oil in a pot over medium heat. Add the onion and jalapeño, and cook for 8 minutes until softened. Stir in garlic, oregano, and cumin, cook for 1 minute.
2. Cook the Chicken: Add chicken, broth, and chiles to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Shred the chicken with two forks.
3. Simmer the Beans and Corn: Add the beans to the pot and cook for 10 minutes. Mash some of the beans to thicken. Stir in corn and shredded chicken, and cook for another minute. Remove from heat and stir in sour cream.
4. Serve: Spoon the chili into bowls and top with avocado, cilantro, tortilla chips, and shredded cheese.

Recipe Tips:

• Use fresh chicken: For the best texture, use fresh chicken breasts instead of frozen. This helps the chicken cook evenly and shred easily.
• Adjust spice levels: If you prefer a milder chili, reduce the amount of jalapeño, or remove the seeds. For more heat, add extra jalapeño or chili powder.
• Smash some beans: When simmering the beans, smash a quarter of them with a spoon to make the chili thicker and creamier.
• Add more vegetables: To make your chili more nutritious, feel free to add other vegetables like bell peppers, zucchini, or spinach.
• Top it up: Enhance the flavor by adding extra toppings such as shredded cheese, avocado, or crushed tortilla chips. These add crunch and freshness.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chili cool to room temperature. After that, store it in a container and refrigerate for up to 3 days.
• Freeze: Cool the chili to room temperature, then place it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Heat the chili in a pot on low heat for 5-10 minutes, stirring occasionally, until warm.

Nutrition Facts:

• Calories: 214 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 596mg
• Potassium: 480mg
• Total Carbohydrate: 20g
• Dietary Fiber: 7g
• Sugars: 1g
• Protein: 18g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Bouillabaisse Recipe
• Gordon Ramsay Duck Breast Recipe
• Gordon Ramsay Cast Iron Steak Recipe