Description
A creamy and spicy Alfredo Chicken Chili combining tender chicken, northern beans, and a rich Alfredo sauce base, perfect for a comforting and hearty meal.
Ingredients
Scale
Main Ingredients
- 3 (15.5-oz) cans great northern beans, rinsed and drained
- 3 cups chopped cooked chicken breast
- 1 (15-oz) jar Alfredo sauce
- 2 cups chicken broth
- 1½ cups frozen corn kernels
- 2 cups shredded pepper jack cheese
- 1 cup sour cream
- 2 Tbsp minced onion flakes
- 2 (4-oz) cans diced green chilies
- 3 garlic cloves, minced
- 1 Tbsp ground cumin
- 1½ tsp white pepper
- 1 tsp cayenne pepper (optional)
- Salt, to taste
Instructions
- Combine Ingredients: In a large Dutch oven, add the rinsed and drained great northern beans, chopped cooked chicken breast, Alfredo sauce, chicken broth, frozen corn kernels, shredded pepper jack cheese, sour cream, minced onion flakes, diced green chilies, minced garlic, ground cumin, white pepper, cayenne pepper (if using), and salt to taste. Stir all the ingredients together until well mixed.
- Bring to Boil: Place the Dutch oven over medium-high heat and bring the mixture to a rolling boil. This allows all the flavors to start blending and the cheese to begin melting.
- Simmer: Once boiling, reduce the heat to low and cover the Dutch oven. Let the chili simmer gently for 20 to 25 minutes, stirring occasionally to prevent sticking and to ensure the flavors meld together fully.
- Serve: After simmering, taste and adjust seasoning if necessary. Serve hot as a hearty main dish, perfect with cornbread or over rice if preferred.
Notes
- Use cooked chicken breast leftover or rotisserie chicken for convenience.
- The cayenne pepper is optional; add it to control the spice level according to your taste.
- For a thicker chili, simmer uncovered for the last 5 minutes.
- Stir occasionally during simmering to prevent burning on the bottom.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
