Get ready to tantalize your taste buds with a unique twist on a classic comfort food! This White Chicken Chili with Curry Powder brings a delightful fusion of flavors that will leave you craving more. Imagine the warmth of Mexican cuisine combined with the aromatic spices of curry, all in a creamy, hearty chili that’s perfect for any occasion. Whether you’re hosting a cozy dinner or simply looking for a quick weeknight meal, this recipe is sure to impress. With just 10 minutes of prep and 30 minutes of cooking, you’ll have a delicious dish ready to serve in no time. Dive into this culinary adventure and discover how easy it is to create a bowl of happiness!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Sprinkle curry powder and cumin into the onion and garlic mixture, stirring to coat and toast the spices for about 1 minute, which will enhance their depth of flavor.
- Pour in chicken broth and add the drained white beans. Stir to combine and bring the mixture to a gentle simmer.
- Add the pre-cooked shredded chicken to the pot, stirring to distribute evenly throughout the chili.
- Season with salt and pepper to taste. Allow the chili to simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Once the chili has thickened and the flavors have melded together, remove from heat.
- Ladle the chili into serving bowls and garnish with freshly chopped cilantro.
- Serve hot, optionally with additional toppings like sour cream, shredded cheese, or sliced jalapeños.
Tips
- Prep Ahead: To save time, you can chop the onions and mince the garlic the night before. Store them in an airtight container in the fridge until you’re ready to cook.
- Spice it Up: If you love heat, consider adding diced jalapeños or a pinch of cayenne pepper to the chili for an extra kick.
- Customize Your Protein: This recipe works beautifully with leftover turkey or rotisserie chicken, making it a great way to use up extra meat.
- Garnish Generously: Don’t skip the cilantro! It adds a fresh burst of flavor that complements the spices perfectly. You can also top your chili with sour cream, shredded cheese, or avocado for added creaminess.
- Make it a Meal: Serve the chili with warm tortillas or over rice for a heartier meal that’s sure to satisfy.
- Leftover Love: This chili tastes even better the next day! Store leftovers in the fridge and enjoy them for lunch or dinner.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 10g
Saturated Fat: g
Cholesterol: 75mg
