White Chicken Chili with Bell Peppers Recipe

There’s something truly magical about a warm bowl of chili on a cozy evening, especially when shared with loved ones. Today, I’m excited to bring you a recipe that not only bursts with color and flavor but also embodies the spirit of family and creativity – White Chicken Chili with Bell Peppers. This dish combines tender white chicken, vibrant bell peppers, and a medley of spices to create a hearty meal perfect for any occasion. Gather around the kitchen table, and let the aroma of simmering chili fill your home!

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro (optional)
• Juice of 1 lime

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Add the onion and garlic, and sauté until fragrant and softened, about 3 minutes.
3. Stir in the bell peppers and cook for another 5 minutes until they start to soften.
4. Add the white beans, diced green chilies, chicken broth, ground cumin, paprika, and dried oregano. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Reduce the heat to low, stir in the sour cream, and cook for an additional 5 minutes until the chili is creamy and hot.
8. Remove from heat and stir in the freshly chopped cilantro (if using) and the lime juice.
9. Serve immediately with your favorite toppings such as shredded cheese, avocado slices, or tortilla chips.

Helpful Tips

• To make this recipe even faster, use rotisserie chicken or leftover cooked chicken instead of cooking fresh chicken breasts.
• If you prefer a spicier chili, add a pinch of chili powder or cayenne pepper along with the other spices.
• This chili can be made and refrigerated for up to 3 days – the flavors will only get better! Just reheat gently on the stove before serving.
• For a dairy-free version, replace the sour cream with coconut cream or a non-dairy yogurt.

Conclusion

Embrace the colorful, hearty goodness of White Chicken Chili with Bell Peppers and make it a staple in your family’s kitchen. We love seeing your culinary creations, so don’t forget to share your photos using #ZynahzRecipes and tag Zynahz on Instagram. If you enjoyed this recipe, we’d love to hear your feedback on our website, Zynahz. For more delicious recipes and updates, subscribe to our newsletter and follow us on social media. Happy cooking!