White Chicken Chili with Rice, Corn Muffins & All the Fixins

Name: White Chicken Chili with Rice, Corn Muffins & All the Fixins
Ingredients: 2 lb boneless skinless chicken breasts or thighs; 2 Tbsp olive oil; 1 small onion, diced; 2 jalapeños, diced; 4 garlic cloves, minced; 2 (4 oz) cans diced green chiles; 2 (15 oz) cans cannellini beans, drained and rinsed; 1 (15 oz) can Great Northern beans, drained and rinsed; 1 cup chicken broth; 1 cup heavy cream; 2–3 Roma tomatoes, diced; 1 Tbsp cumin, 1 tsp oregano; ½ tsp each salt and pepper; Rice, Jiffy corn muffins, cheddar, green onions, avocado, jalapeños, chunky salsa, and Fritos Scoops

Creamy chicken-and-bean chili built for rice, cheddar, salsa, avocado, jalapeños, and Fritos Scoops.

Dutch oven of white chicken chili with rice and toppings

SERVES6–8

PREP20 min

COOK35–40 min

EQUIPMENTDutch oven

THE STORY

The toppings are part of the meal.

This chili is creamy but still loaded with texture from cannellini and Great Northern beans, shredded chicken, tomatoes, green chiles, and jalapeños.

The house move is putting rice directly into the bowl. Corn muffins sit alongside, Blackened Ladle chunky salsa goes on top, and Fritos Scoops are non-negotiable.

Method

Cook chicken.Brown chicken in oil. Add broth, cover, and simmer 20–25 minutes. Remove and shred.
Build flavor.Sauté onion, jalapeño, and garlic 4–5 minutes. Add tomatoes, chiles, cumin, oregano, salt, and pepper; cook 2–3 minutes.
Make creamy.Add beans and cream and bring to a gentle simmer. Return chicken and simmer uncovered 10–15 minutes.
Prepare sides.Cook rice and bake corn muffins.
Load it up.Add rice to bowls, ladle in chili, and finish with the full topping spread.

Adjust heat with jalapeños and salsa. Leftovers improve and keep refrigerated up to four days.

THE TABLE IS OPEN

Rate this recipe

How many ladles would you give it?

Loading ratings…

Comments

Loading comments…

The toppings are part of the meal.

Method

Rate this recipe

Comments

Share this recipe