Beth’s White Chicken Chili Recipe | ENTERTAINING WITH BETH

– Hey guys, happy New
Year, I hope everybody had a fabulous holiday season and I’m sure you’re all ready for something a little bit healthier and lighter after all of the
decadence of the holidays. I know that I am. (laughs) So I thought today I would share how to make my delicious,
easy white chicken chili which is healthy but also comforting so you don’t feel like you’re
sacrificing on anything. You can make a big batch of it to last throughout the week which you can use for quick and easy dinners
or even the lunchbox. Let me show you how to put it together. So the first thing we’re going
to do is cook our chicken. I like to use skin on,
bone in chicken breasts. You can put those on a baking sheet and pop them in a 350
degree Fahrenheit oven for about 40 to 45 minutes just until your chicken is cooked through. Then you can allow them to cool while you prep the rest
of the ingredients. Then in a large Dutch oven you’re going to add some olive oil. You’re then going to add two
cups of diced white onion. And you wanna cook those onions just until they become
translucent and fragrant. And then to that you’re gonna add eight cups of chicken broth, one can of cannellini beans that you’ve drained and rinsed, and one bag of frozen corn. Now if you can get the frozen corn that’s already charred, I’ve been seeing that a lot lately, that’s even better ’cause you’ll get a nice
smoky taste with it. But if not regular corn works too. Then to that you’re also gonna add half a teaspoon of salt,
three garlic cloves that have been minced, three teaspoons of ground cumin, a
teaspoon of smoked paprika which I love just because it gives you that really nice smoky flavor. A teaspoon of dried oregano, and then I also like to add some cayenne pepper. So depending on how much heat you like you can go anywhere from
an eighth of a teaspoon up to a quarter of a teaspoon. If you don’t like spicy things, then I would probably leave it out because the green chilies
that we’re gonna add are gonna add some heat as well. So you wanna simmer this just until the beans and the corn are warmed through and softened and then at this point I like to use my immersion blender. So if you were lucky enough
to get one for Christmas, this is a really great way to use it. Which is just to go into a soup, to blend it a little bit
but not totally puree it. Because we do want our chili to still be a little bit chunky. If you don’t have an immersion blender at this stage you could also transfer it to a regular blender but just
don’t puree it up all the way. Then at this stage you’re going to add four ounces of green chilies. I find the easiest ones,
especially this time of year when you need it to be simple, is just to use the canned chilies and then that way you can also get the fire-roasted kind which I think also adds an additional flavor to this. And then we are going to add our chicken. So you just wanna remove the skin, take it off the bone, and
shred it into bite-sized pieces and then you can add your chicken. I do like to add two tablespoons of chopped fresh cilantro
just at the end there. And then with chili for me
it’s all about the toppings. So here’s how I like to top it. I like to do a sprig of cilantro, some sliced avocado which you can do by slicing the avocado in the actual skin and then scoop it out with a spoon and then you’ll have really nice slices that you can fan out onto the chili. And then I also like to do
some toasted tortilla strips which you can either make in an air fryer, they do so well in that
and it’s so quick and easy. Or you can also put them in the oven. And then I also like to serve this with some fresh lime
wedges because I think it really brightens all the flavors. And then if you’re craving something a little more comforting with this chili, I tell you it pairs really well with my cheesy, chivey cornbread. And if you haven’t seen that
video you can click here. And if you want more warming soup ideas, you can click there. All right you guys I hope you enjoy this recipe, let me know how it turns out and I will see you back here
next week, until then bye!

55 comments on “Beth’s White Chicken Chili Recipe | ENTERTAINING WITH BETH”

  1. Doğukan Sarıbaşak says:

    It's looking awesome Beth!!! I'll try this one too! We love you😍

  2. James Ryan says:

    Yes. Good recipe. I may put a bit of unflavored white Kefir in it.

  3. Byron Chandler says:

    Hi, Beth. Your chicken chili looks lovely. You are a natural beauty with skill and talent. What do you love about appetizers? Have a good day, Beth. I love you, cutie pie. <3

  4. kevin Bascruz says:

    Can you make a Vento again pls

  5. Masuindu 99 says:

    Hi Beth your white chicken chili looks lovely 😊. I will try this recipe right away! Love you Beth! 🥰

  6. larz bebe says:

    can u do more bento lunches? i luv those vids😍😍

  7. Matt C says:

    I always use a seasoning mix for this, and it's nice to see a completely-from-scratch version. I'm going to try it!

  8. susanreedy29 says:

    What a yummy recipe! A great shortcut would be to use the breast meat from a rotisserie chicken for an even quicker week night meal. I kind of want this for breakfast right now!

  9. PumpkinEskobarr says:

    You need that on a chilly North Eastern day.

  10. Oumaïma J-D says:

    Wow ! Thanx and happy new year

  11. Susan J. says:

    Hi Beth, Great recipe as I am in a soup chili mood and have chicken to use up. A totally random question, but for a belated Xmas gift I would like to invest in a new knife set. And was wondering what brand do you use or any recommendations. Thanks again.

  12. Gretch G says:

    HAPPY NEW YEAR BETH! 💗Welcome back. 😊
    This soup looks delicious and comforting! Perfect for this chilly weather. 🤤😄🤗🌬

  13. Keith Sy says:

    Happy new year beth…. i my not have best christmas and new year for how many years now due to far from family…. still happy and blessed…

  14. arni santiago says:

    Great recipe Beth. I've been having problems with link provided in the Find of the month spoiler alert email. It's showing the December item, not the January item.

  15. Entertaining With Beth says:

    Hi Guys, for all of you who signed up for the "Find of the Month Club" the link in the email that was sent yesterday for some reason is showing the wrong video! So sorry about that! Here's the correct video! Hope you enjoy! 🙂

  16. jack rudden says:

    hope you had a great new year! you can also shred chicken in your kitchen aid with the paddle attachment!

  17. Alex Williams says:

    Tres elegante..

  18. Maiger Thao says:

    Thanks Monica Gellar!!!

  19. Elsa Chinchilla says:

    Thanks look good

  20. Penny Carlson says:

    Looks wonderful! I would also top with grated cheese!!

  21. S Light says:

    Love your recipes, Beth – they really work and taste great! Thank you!

  22. Deidre Fultz says:

    It looks delicious 😋❤️. Will definitely try. Thanks Beth! Happy New year 🎉🍾❤️

  23. Laura Jane Sherman says:

    Love your simple and elegant recipes!

  24. Nana Papa says:

    Thanks Beth! As always, your videos are so well done, you explain things well, you obviously edit carefully, because the videos always have such a nice flow to them but are succinct. Thank you for all your efforts. Happy New Year!

  25. Berviffy says:

    Looks so good but i only have skinless chicken on hand, how can i make it work?

  26. Marie Villella says:

    Hi Beth I'm so excited for winter so I can make this delicious soup it's 42 degrees hot in Australia I just love watching you explain your recipes so comforting ❤

  27. Gina Pertance says:

    It looks insanely scrumptious! Thanks for the recipe Beth! <3

  28. omfug says:

    For those who are doing veganuary may I suggest substituting canned hominy for the chicken and veggie stock, it is delish!

  29. Sara Wood says:

    I would love to make this but I have to work with some food allergies in my house. Namely, onion, garlic and peppers/chili’s. I usually sub celery for onion but what could I sub for smoked paprika? Or would it be fine just omitting it?

  30. Sonia C says:

    Hi Beth, I have been a happy subscriber for your EWB subscription box since day one, and although I'm so sad it's ending, I am so grateful for having had the opportunity to have a piece of your passion for entertaining in my home. I treasure all the pieces and wish you nothing but blessed wishes from here on. xoxo

  31. Nancy Bartlett says:

    This looks so delicious! 😋 I love it!

  32. Sherry Donald says:

    this is a great idea for tomorrow, actually. Thank you, Beth !

  33. Monica Galvan says:

    I love your videos 💖

  34. Sidney Mathious says:

    That is looking so delicious and have me hungry.

  35. Remy Andersen says:

    Love the recipe! I’ve already ditched my New Years resolution of eating healthier LOL! Maybe you’re New Year’s resolution should be fixing the audio haha! It’s coming out of the left ear only in this video!

  36. DJ DJ says:

    Love your videos, I have made this for years, one thing I suggest is that after you sauté the onions you bloom your spices in the oil and onions. Gives a deeper and richer flavor. Again thanks😃

  37. Carina :) says:

    Happy New Year for you dear Beth!
    What a delicious recipe!
    Thank you very much.

  38. Fanouvvi says:

    Hi Beth❣️ You mentioned one of my all favorite seasoning “cumin” now, I know that I will definitely give this recipe a try, very soon 🤗. FYI I have seen other version of the white chicken soup and I 🥴nah I pass. But , your style looks delish and healthy.
    God bless you and thanks for sharing your recipe with us 💗💕💗💕💗💕😀

  39. Longhairbear says:

    Hi Beth, we got a T Fal deep fryer just before the holidays, as our neighbors raved about theirs. They use it all the time for our neighborhood potlucks. We've used ours quite a bit too since getting it, most interestingly popcorn! We salted it, and flavored it with homemade steakhouse seasoning. My husband loves popcorn with Old Bay Seasoning. So, do you have any deep fryer recipes?

  40. R . Paris says:

    Bonjour bonne et heureuses année 😘🌹. Élégante et adorable. Morroco/Paris

  41. Nataly Valdez Berthet says:

    I love this! Beth is it too much to ask you for a Must haves for entertaining (I mean from the dish es to the silverware and everything in between). I WOULD LOVE TO WATCH YOUR TIPS.

  42. Nataly Valdez Berthet says:

    I love this! Beth is it too much to ask you for a Must haves for entertaining (I mean from the dish es to the silverware and everything in between). I WOULD LOVE TO WATCH YOUR TIPS.

  43. Anu Chettur says:

    Loved this recipe!! Will add this to my “regular” list

  44. Va nessa says:

    This recipe was delicious! 😋😋

  45. A Real Kitchn says:

    This looks amazing! Chili + chicken = such a comfort dish!! Thank you!

  46. ohmylagosh says:

    Would this freeze ok?

  47. Michelle Dry says:

    Hey Beth do you use pea gravel in your garden? I am going to refurb my garden and I noticed on your garden videos you have a lot of it around your beds and pots. Hope you post some new stuff soon! This recipe is fab and I love immersion blender and the Crussett cookware is invaluable.

  48. Cat Lover says:

    This totally hit the spot tonight- especially with the cold Chicago weather we are having. Thank you!

  49. Shannon G. says:

    Beth, I just LOVE your last find of the month !! I think I’m understanding that right!! I’m sad to see this fun monthly box go, but I think you saved the best for last !! Thanks for the things you have shared with us. 💜🦋💜🦋

  50. Ruby Moon says:

    Happy 2019!! 2018 was so delicious! Of course … With lots of great recipes from Beth… What garlic press do you use? Happy NEW YEAR!!!

  51. Willow Moonlight says:

    Looks delicious!

  52. flourchylde49 says:

    I doubled the recipe and it's delicious. I did add a whole chopped up jalopeno because we like it spicy.

  53. Venice Mitchell says:

    Instead of chicken broth plain water is ok n won’t make it watery?

  54. Harry Hale says:

    I can not wait to try these recipes! What cozy, comforting meals for cold winter nights.

  55. bihbgm says:

    Love your cooking style! Fresh and natural! Thank you for your channel!

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