White Chicken Chili Recipe
How this guide works: Ingredients are broken down into approximate location in the grocery store, by order that you'd usually purchase them (stop by the meat section and then head to dry goods). There is also a cost of ingredients scale ranging from $ (very cheap) to $$$$ (extremely expensive - I'm not sure any of my recipes even have an ingredient like this yet).
About Millennial Staples: These are items you should always keep stocked in your fridge, freezer, or pantry. It will make throwing together a quick dinner easy and simplify grocery shopping. It allows you to purchase food on sale, and all these items are extremely unlikely to go bad before you use them!
Assuming you’ve got: salt & pepper
- 1 medium yellow onion $
- 3 garlic cloves $
- 1 bunch cilantro $ Cilantro always comes in big bunches (I'd love to start a company with single-serving fresh herbs - who's with me?) but I've got a ton of yummy recipes with cilantro to use up the rest. Check out my favorites back on the recipe page or search "cilantro" in the search bar.
- 1 avocado, for topping $$ I love avocado, and it's a great flavor to pair with the creamy soup. Slice them up to put on top! Optional
- 1 jalapeno, for topping $ If you love heat, add sliced jalapenos on top of your soup when it's in the bowl. Optional
- 1 lb boneless skinless chicken breasts $$ Millennial Freezer Staple I usually buy chicken breasts and freeze them in individual portions (for me, that's one breast) with my FoodSaver. If there's a good sale, don't be afraid to buy a larger pack and freeze! Substitute: Chicken thighs or chicken tenders (which I like because they're in smaller portions and cook quicker). You could also add rotisserie chicken (from the deli area) to skip the need to cook raw chicken, and your cook time would go down significantly.
3 cups chicken broth $ Substitution: You can also use the chicken broth cubes and add water.
1 15-oz. can whole kernel corn $
- 1 15-oz. can Great Northern Beans $ Substitution: I had trouble finding these at the last grocery store I went to, so I got small "white beans" and they worked fine! Might even be the same thing. Pinto would also work.
- Spices --> 1 tbsp cumin, 1 tsp oregano, 2 tsp chili powder, more to taste.
- 1/2 cup cream cheese (1/2 one block) $ Substitution: I like to use whipped cream cheese because it's often softer and incorporates easier. Taste is the same either way, though.
- 1 cup milk, half&half, cream, etc. $ I make my choice of my creamy liquid based on what else I'm making that week. If I'm making another creamy sauce, and I'm already buying heavy cream, I'll use that. If I'm not, sometimes I'll just use regular old 2% milk. The cream cheese does most of the work here, so there's no need to stress.
- Sour cream, for topping $ Optional
- Shredded Mexican Cheese, for topping $ You literally cannot eat a chili without cheese on top, it's a rule. Substitutions: Monterrey Jack is also yummy.