White Chicken Chili with Wild Rice
A comforting white chicken chili with wild rice, creamy broth, and zesty flavors, perfect for chilly evenings.
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth or vegetable broth for a lighter version
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup wild rice, rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream or coconut milk for a lighter version, use half-and-half or low-fat milk
- 1 cup shredded cheddar cheese (optional) for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- In your large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion. Sauté for about 5 minutes until translucent. Then, stir in the minced garlic and cook for an additional minute.
- Introduce the diced chicken into the pot. Cook until browned and not pink, typically 5-7 minutes.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for one more minute to bloom the spices.
- Pour in the chicken broth, scraping up any brown bits from the bottom. Bring to a gentle simmer.
- Add the white beans and wild rice to the pot. Cover and cook for approximately 40-50 minutes until the rice is tender.
- Stir in the corn and cream (or coconut milk). Let it simmer for another 5-10 minutes to heat everything through.
- Sample the chili and adjust seasoning as needed with more salt, pepper, or spices.
- Ladle into bowls and top with shredded cheese, if desired. Garnish with fresh cilantro and serve with lime wedges.
Notes
This chili keeps well, making it perfect for leftovers! Store in an airtight container in the refrigerator for up to three days, or freeze for later use. Chop your vegetables and measure out your spices ahead of time to make cooking smoother. Don’t skip sautéing the onions to enhance the flavor.