White Chicken Chili Burrito Bowls: A Flavor-Packed, One-Bowl Meal
Growing up, my family had a tradition of gathering around the dinner table every Sunday. It was a time for laughter, stories, and of course, delicious food. One of my favorite dishes that my mom would whip up was her famous white chicken chili. Fast forward to today, and I’ve taken that cherished recipe and transformed it into a vibrant burrito bowl. This dish not only brings back fond memories but also serves as a hearty meal that warms the soul.
What Makes It Special
This recipe stands out for several reasons:
- Flavor Fusion: The combination of creamy white beans, tender chicken, and zesty spices creates a flavor explosion in every bite.
- One-Bowl Wonder: Everything you love about burritos, but in a convenient bowl format—perfect for busy weeknights!
- Customizable: You can easily adjust the toppings and ingredients to suit your taste or dietary needs.
- Comfort Food: It’s the kind of meal that wraps you in a warm hug, making it ideal for chilly evenings.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Step-by-Step Instructions
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In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
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Add the minced garlic, cumin, and chili powder, stirring for another minute until fragrant.
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Place the chicken breasts in the pot, followed by the chicken broth, white beans, green chilies, and corn. Bring to a boil.
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Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
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Remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine.
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Serve the chili over a bed of rice or quinoa, topped with shredded cheese and fresh cilantro.
My Pro Tips
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For an extra kick, add diced jalapeños or a splash of hot sauce to the chili.
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Make it vegetarian by substituting the chicken with extra beans or roasted vegetables.
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Prepare a big batch and freeze leftovers for a quick meal later on!
What to Serve With It
- Warm tortilla chips with salsa
- A fresh avocado salad
- Classic cornbread
- A refreshing margarita or iced tea
FAQs
Q: Can I use canned chicken instead of fresh?
A: Yes, canned chicken can be a great time-saver! Just add it in during the last few minutes of cooking to heat through.
Q: How can I make this dish spicier?
A: You can add more chili powder, fresh jalapeños, or even a dash of cayenne pepper to amp up the heat!
The Heart of the Dish
This white chicken chili burrito bowl is more than just a meal; it’s a celebration of flavors and memories. Each bite takes me back to those Sunday dinners filled with love and laughter. I hope this recipe brings you as much joy as it has brought to my family.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different toppings or ingredients. I’d love to hear how it turns out for you—share your thoughts and any tweaks you made!
White Chicken Chili Burrito Bowls: A Flavor-Packed, One-Bowl Meal
Ingredients
- Warm tortilla chips with salsa
- A fresh avocado salad
- Classic cornbread
- A refreshing margarita or iced tea
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pound chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup corn, frozen or canned
- Rice or quinoa for serving
- Shredded cheese for topping
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, cumin, and chili powder, stirring for another minute until fragrant.
- Place the chicken breasts in the pot, followed by the chicken broth, white beans, green chilies, and corn. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine.
- Serve the chili over a bed of rice or quinoa, topped with shredded cheese and fresh cilantro.
Nutrition Information
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