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’!

Ingredients

• 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

Optional Toppings

• Shredded pepper jack cheese
• Jalapenos
• Guacamole
• Sour cream

Directions

1. Turn your Crockpot on medium heat.
2. Place the chopped onions, garlic, and jalapenos in the bottom of the pan.  Then place the chicken breasts on top.
3. 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.
4.  Let the chicken cook until it is done and can be shredded. This takes about 4 hours in my Crockpot.
5. Once the chicken is done add the corn and 1 ½ cans of the white kidney beans.
6. 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.
7. Add in the lime juice and the chili powder.
8. Lastly, add in the remaining chicken broth. I like my chili a bit thicker so I didn’t put in a ton of broth.
9. 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 😉