White Chicken Chili
Creamy, mild, and thick enough to eat with a fork, this is the chili to make for people who say they do not like chili. Chicken thighs are seared with cumin, then simmered with great northern beans, canned green chiles, and broth before sour cream goes in off the heat to make it silky. About $9.18 for four bowls, or roughly $2.30 a serving, and it freezes better than almost anything else here. It suits a cold week, a house full of kids who do not want heat, and anyone cooking once to eat twice — the leftovers genuinely taste better on day two. Serve with crushed tortilla chips and a squeeze of lime.
40 min
4
$9.18
$2.29
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Season the chicken thighs with salt, pepper, and cumin; sear in a Dutch oven 4 minutes per side; remove.
- 2Add the green chiles and a splash of broth to deglaze, scraping up the browned bits.
- 3Add the remaining broth and the drained beans; bring to a simmer.
- 4Shred the chicken and return it to the pot; simmer 15 minutes to let flavors meld.
- 5Stir in the sour cream off the heat until smooth and creamy.
- 6Taste for salt and cumin, and serve with crushed tortilla chips and a squeeze of lime.
Tips & swaps
- Rotisserie chicken stirred in at the end turns this into a 15-minute dinner.
- Cannellini or navy beans substitute for great northern with no other change.
- A drained can of corn adds sweetness if the crowd skews younger.
- Skip the sour cream and finish with a spoon of cream cheese or a splash of milk.
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Put White Chicken Chili into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
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