Chilly Weather Calls for Jalapeno Chicken Chili!
Cold weather automatically makes me want to be cuddled up on the couch wearing comfy clothes, binge watching Netflix, and eating something warm. I love a bowl of hearty chili with a side of cornbread. Chili was made for chilly days! I love the traditional chili but if you’ve had one, you’ve had them all so I am sharing my favorite white chicken chili recipe! It has a bit of spice with the jalapenos but the hint of sweetness from the corn balances out the flavors perfectly.
I like to make this in the Crockpot and let the flavors blend together but it can also be thrown together quickly on the stovetop. I cook the chicken in the Crockpot first but if you are short on time, thrown in a rotisserie chicken! It already has great flavor from roasting and it will make this dish ready in under 15 minutes! I am going to give the directions below for using thawed chicken and a Crockpot but if you are using rotisserie chicken, skip the beginning steps and go straight to the seasoning.
Now Let’s Get Cookin’!
- 1 medium yellow onion chopped
- 1 tablespoon of chopped garlic
- 2 tablespoons of Mrs. Dash Fiesta Lime seasoning
- 1 tablespoon of Mrs. Dash Jalapeno seasoning (Can be omitted if you don’t like too much spice)
- 1/2 teaspoon of chili powder (more or less depending on level of spice you want)
- Either 2 fresh jalapenos or 1/2 of chopped can jalapenos (I’ve made it with both and it taste great with either! The jarred are a bit easier. You can alter amount based on level of spice.)
- 2 tablespoons of finely chopped cilantro
- 3/4 cup of lime juice
- 12 ounces of chicken broth (I always use sodium free)
- 2 cans of white chili beans
- 1 can of corn
- 2-3 thawed chicken breasts
- Shredded pepper jack cheese
- Sour cream
- Turn your Crockpot on medium heat.
- Place the chopped onions, garlic, and jalapenos in the bottom of the pan. Then place the chicken breasts on top.
- Pour in enough chicken broth to almost cover the chicken. Sprinkle in all spices-the Mrs. Dash Lime Fiesta, Mrs. Dash jalapeno seasoning, chili powder, and cilantro.
- Let the chicken cook until it is done and can be shredded. This takes about 4 hours in my Crockpot.
- Once the chicken is done add the corn and 1 ½ cans of the white kidney beans.
- Mash the remaining ½ can of kidney beans. This works as a thickening agent for the chili. You can use a food processor or back of a spoon. Once they are mashed up, add them to the bowl.
- Add in the lime juice and the chili powder.
- Lastly, add in the remaining chicken broth. I like my chili a bit thicker so I didn’t put in a ton of broth.
- I let mine simmer for an hour or 2 before serving to let all the flavors develop completely.
Finish it off with some of your favorite toppings! I listed some of my favorites above. Give it a try and let me know what you think!
Click here to get the recipe for my easy peasy jalapeno cornbread that I pair with traditional chili and this chicken chili. My favorite says it is the best he has ever had! It doesn’t matter that he’s only ever had cornbread twice, right 😉