Tequila White Chicken Chili
Get ready to elevate chili night with this irresistible Tequila White Chicken Chili—a flavorful fusion of creamy comfort and zesty Southwestern flair! Tender shredded chicken, hearty cannellini beans, and sweet bursts of corn swim in a luxurious, tequila-kissed broth that's seasoned with earthy cumin, bright coriander, and a touch of chili powder for just the right amount of heat. Finished with a splash of heavy cream for velvety richness, this one-pot wonder is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro, melty Monterey Jack cheese, and a squeeze of lime to tie it all together. This quick, 50-minute recipe yields six hearty servings and is sure to become your go-to for cozy, flavor-packed dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 4-ounce cans diced green chilies
- 0.25 cup tequila
- 4 cups chicken broth
- 2 15-ounce cans (drained and rinsed) cannellini beans
- 1.5 cups (fresh, canned, or frozen) corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 0.25 cup (chopped, as garnish) fresh cilantro
- 4 pieces (for serving) lime wedges
- 1 cup (optional, for serving) shredded Monterey Jack or white cheddar cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
Add the diced green chilies and tequila to the pot. Stir well, scraping the browned bits from the bottom of the pot.
Pour in the chicken broth and bring the mixture to a simmer. Return the chicken breasts to the pot and let them cook for 15-20 minutes, or until fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Add the cannellini beans, corn, cumin, coriander, oregano, chili powder, salt, and black pepper to the pot. Stir to combine.
Return the shredded chicken to the pot and let the chili simmer for an additional 10 minutes.
Stir in the heavy cream and cook for another 2-3 minutes until the chili is heated through and creamy.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and a squeeze of fresh lime juice, if desired.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 8311 mg | 361% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 32.4 g | ||
| Protein | 311.5 g | 623% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1352 mg | 104% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6754 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
