McCormick’s White Chicken Chili Recipe: A Delicious Twist on a Classic Comfort Dish

McCormick’s White Chicken Chili recipe offers a delicious twist on a classic comfort dish, combining tender chicken, hearty white beans, and flavorful spices for a satisfying meal. Here's how to make it: 

Ingredients: – 1 tablespoon olive oil – 1 large onion, diced – 3 cloves garlic, minced – 1 jalapeno pepper, seeded and finely chopped – 1 pound boneless, skinless chicken breasts, cut into bite-sized piece – 2 teaspoons ground cumin

– 1 teaspoon dried oregano – 1/2 teaspoon ground coriander – 1/2 teaspoon chili powder – 1/4 teaspoon cayenne pepper (optional, for extra heat) – 2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed – 1 (4-ounce) can diced green chilie – 4 cups low-sodium chicken broth – 1 cup frozen corn kernel – Salt and black pepper, to taste – Optional toppings: shredded Monterey Jack cheese, diced avocado, chopped cilantro, sour cream, lime wedge

Instructions: 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. 2. Add the minced garlic and chopped jalapeno pepper to the pot, and cook for an additional 1-2 minutes, until fragrant.

Add the diced chicken to the pot, along with the ground cumin, dried oregano, ground coriander, chili powder, and cayenne pepper (if using). Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. 

Once the chicken is browned, add the drained and rinsed white beans, diced green chilies, and chicken broth to the pot. Stir to combine. 

Bring the chili to a simmer, then reduce the heat to low and let it simmer gently, uncovered, for about 20-25 minutes, stirring occasionally. 

About 5 minutes before serving, add the frozen corn kernels to the pot and stir to heat through. Season the chili with salt and black pepper, to taste, adjusting the seasoning as needed. 

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