Is it just me, or did winter come in with more of a bang this year than the previous few years? It’s like I kind of blinked, and all of a sudden the weather is much cooler, and I’m craving more of that hearty, warm comfort food.
In an effort to help you all with some delicious, warming meals that can be made with goods found in your pantry, I took to Pinterest for inspiration. This recipe for Creamy White Chicken Chili was a recipe I found, but had to adapt to suit what our local stores sell (not all of the ingredients from the original recipe can be found in South Africa).
You can find the original recipe for Creamy Crockpot White Chicken Chili on The Chunky Chef HERE.
Sadly we don’t get cans of diced green chiles here in South Africa, so I omitted these, but you can add some pickled jalapenos if you’d like. I also omitted the ‘half and half’ or cream, as instead of using a can of drained whole kernel corn, I used 2 cans of Rhodes Quality Cream Style Sweetcorn, so felt I didn’t need the extra liquid or creaminess.
Creamy White Chicken Chili
- 450 g chicken breast, cut into small pieces
- 1 onion, diced
- 2 cloves of garlic, minced
- 500 ml chicken stock
- 1 can cannelini beans, drained You can use any beans you have (if they're in a tomato-based sauce, perhaps just rinse them down so they don't affect the flavour)
- 2 cans Rhodes Quality Cream Style Sweetcorn
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp oreganum
- 1/2 tsp chilli powder
- 2 tsp dried chilli flakes
- 230 g cream cheese, softened
- 2 handfuls fresh coriander, chopped
- 1 tbsp lemon juice
- 1 tbsp juice from jar of pickled jalapenos
- sliced pickled jalapenos
- sliced avocado
- sour cream
- fresh coriander
- flour tortilla, cut into thin strips
- grated cheese
- Brown sliced chicken in some olive oil with the salt, pepper, cumin, oreganum, chilli powder and dried chilli flakes. Remove from pan and set aside.
- Add a little more olive oil and the diced onions and minced garlic. Cook until soft and translucent.
- Add the chicken back into the pan, along with the drained beans, sweetcorn, chicken stock, fresh coriander, lemon juice and pickled jalapeno juice. Mix well and leave to simmer for around 15min, stirring occasionally.
- Add the softened cream cheese, stir through thoroughly and allow to simmer for another 10min.
- Serve with your choice of the suggested toppings. Can be served with rice or some nice, crusty bread.
I simplified this recipe to be a quick, week night meal, however you can very easily make it into a slow-cooker recipe as well. Simply place chicken breasts (whole, not sliced) with the seasonings at the bottom of your slow cooker, place the diced onion, garlic, drained beans, sweetcorn, chicken stock, lemon juice, pickled jalapeno juice and fresh coriander on top of the chicken and stir well. Cook on Low for 7-8 hours or on High for 3-4 hours. Remove the chicken breasts, shred and add back to the slow cooker, along with the cream cheese, stir well and cook on high for another 10-15min. Serve as above.
I personally like adding a blob of sour cream, some sliced avo, pickled jalapeno slices and loads of fresh coriander to mine!
I honestly feel like this is a hug in a bowl. It’s spicy, creamy and so satisfying! I can imagine making your own homemade loaf of bread, served warm from the oven would be absolutely incredible.
Have you ever made American Chili before? This was my first time, and I am on the hunt for more recipes now!