This creamy chicken chili has just the right amount of heat and is topped with avocado and tortilla strips for the perfect meal on a cold winter day!
I can’t believe it’s already the beginning of February! That means winter has really set in, at least here in Chicago. And as much as we’d like to believe that it’s almost over, I’m pretty sure we’ve got a good number of cold winter days left this season. While it was a pretty cold day here in Chicago today, we are always looking for fun wintertime activities so I went out to Ice Skating ribbon at Maggie Daley Park with some friends. It was a fun way to spend the afternoon. After a day out in the cold, you really need a nice cozy warm, sit by the fire kind of meal. This creamy chicken chili is definitely the perfect dish for a cold day like today!
Notes from the Kitchen
- If you don’t want to take the extra time to bake the tortilla strips, or don’t think you’ll use the rest of the corn tortillas in another recipe you can always crumble up some tortilla chips.
- While this recipe calls for Great Northern White beans you can use Cannellini beans if you can’t find them. I think Great Northern are available in most grocery stores but wanted to give you that option in case you cant find them. The taste and texture of the two are slightly different, so substituting won’t’ work in all recipes, but it’s definitely an option in this one.
things you may want for this recipe
Le Creuset Dutch Oven – A good dutch oven is an essential kitchen tool. I prefer enameled cast iron so I use Le Creuset, however there are lots of options. I have a couple of different sizes but if you have a smaller kitchen or just want to invest in one I’d recommend starting with a 5 ½ quart. It’s big enough for most dishes but not so big that it’s difficult to store. If you like to make large quantities of chili or soup, then the 7 ¼ is a great option too!
Double-Handle Soup Bowls – Since I live in such a cold climate, I make a lot of soup and chili in the winter. I think having a nice set of double-handled soup bowls is a great addition to any kitchen. They are easy to hold and move when filled with hot food, and they can double as a regular bowl if needed.
Creamy Chicken Chili
For the chili:
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 3 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 1 cup frozen corn kernels
- 1 15 oz can Great Northern white beans, drained and rinsed
- 1 4 oz can mild green chilis
- ⅓ cup 2% milk
- ½ cup creme fraiche
- juice of ½ a lime
For the tortilla strips:
- 2 corn tortillas
- 1 ½ teaspoon olive oil
- ¼ teaspoon sea salt
- 1 avocado, (sliced)
- ¼ cup plain greek yogurt
- ¼ cup shredded Monterey jack cheese
- ¼ cup cilantro leaves, chopped
- fresh lime juice
- Preheat oven to 350°F.
- Heat oil in a large dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add garlic and sauté for an additional minute. Add spices and cook until fragrant, about 30 seconds.
- Add broth and chicken to the pot. Bring to a boil, the reduce heat, cover and simmer for 20 minutes.
- Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the chicken to the pot. Add corn, beans and chilies; still well. Cover and simmer for an additional 30 minutes.
- Uncover the chili and add the milk, creme fraiche and lime juice. Increase heat to medium and cook for 20 more minutes.
- While the chili finishes cooking slice the tortillas into strips, place on a rimmed baking sheet. Add the olive oil and salt, toss to coat. Bake for 15 minutes or until crispy. Remove from oven and let cool. Break or crumble into bite-sized pieces when cool.
- When the chili is done cooking, ladle into bowls and top with avocado, cheese, greek yogurt and tortilla strips. Add a squeeze of fresh lime juice if desired. Serve immediately.