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Easy White Chili

Whip up a pot of this Southwestern-style chili with ease by using our time-saving starter. You can prepare the chili with cubed chicken breast or ground chicken or turkey.

Ingredients:

  • 1 to 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes, or ground chicken or turkey
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 1 jar white chili starter
  • Tortilla chips, chopped fresh cilantro and sour cream for serving

Directions:

Season the chicken with salt and pepper.

Stovetop method: In a Dutch oven over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Return all the chicken to the pot, reduce the heat to medium-low and add the white chili starter, stirring to scrape up the browned bits. Cover and simmer for about 15 minutes.

Slow-cooker method: In a fry pan over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Transfer the chicken to a slow cooker and add the chili starter. Cover and cook on high for 2 hours according to the manufacturer’s instructions.

Ladle the chili into warmed bowls and serve immediately with tortilla chips, cilantro and sour cream. Serves 6.

Williams-Sonoma Kitchen.