Oh my gosh, you guys – this Half Baked Harvest white chicken chili is hands down my family’s favorite cozy dinner! I’ve been making this recipe for years, tweaking it here and there until it became absolutely perfect. What I love most is how it combines all those warm Mexican-inspired flavors – the cumin, the poblano peppers, that melty cheese – into one comforting bowl. And trust me, when I say it’s easy, I mean it! Just one skillet from stovetop to oven, minimal cleanup, and dinner’s ready in under an hour. My kids go crazy for it (especially when I let them pile on the avocado), and honestly? So do I. It’s the kind of meal that makes everyone gather around the table without being asked twice.
Table of Contents
Table of Contents
Why You’ll Love This Half Baked Harvest White Chicken Chili
Okay, let me count the ways this chili will steal your heart (and stomach)!
- Bursting with flavor – The combo of cumin, smoked paprika, and fresh peppers creates this incredible depth that’ll have you going back for seconds (or thirds, no judgment here!).
- So stupid-easy – One skillet, pantry staples, and barely any active cooking time. Even on my most exhausted nights, I can pull this together.
- Kid-approved magic – My picky eaters devour it, especially when I let them add their own toppings. (Pro tip: Extra cheese = instant kid win.)
- Heat your way – Keep the jalapeño seeds for a kick, or skip ‘em for mild. It’s perfect either way!
Ingredients for Half Baked Harvest White Chicken Chili
Here’s everything you’ll need to make this cozy, flavor-packed chili – I like to gather everything on the counter before I start cooking so I don’t forget anything in the heat of the moment (we’ve all been there, right?).
- 2 tablespoons extra virgin olive oil – The good stuff for sautéing
- 1 yellow onion, chopped – About 1 cup, and don’t worry about perfect dice
- 1 pound boneless skinless chicken breasts, cubed – Bite-sized pieces cook fast
- 4 cloves garlic, minced or grated – Because more garlic is always better
- 2 poblano peppers, seeded and chopped – Mild heat and great flavor
- 1 red bell pepper, seeded and chopped – For color and sweetness
- 1 jalapeño, seeded if desired, and chopped – Control the heat with seeds in/out
- 2 teaspoons ground cumin – The magic warmth
- 1 teaspoon smoked paprika – Adds that irresistible smoky note
- 1 teaspoon chili powder – For classic chili flavor
- Salt and pepper – To taste, obviously
- 1 cup long grain rice – The perfect starchy base
- 2 1/2 cups salsa verde – Store-bought is fine (my secret time-saver)
- 1 can (15 oz) white beans, drained – Creamy little protein bombs
- 1/2 cup fresh cilantro, chopped – Don’t skip, it brightens everything
- 3/4 cup shredded cheddar cheese – Because melty cheese makes life better
- 1/2 cup shredded pepper jack cheese – For that extra oomph
For serving (optional but highly recommended): avocado slices, green onions, lime wedges – these fresh toppings take it over the top!
Equipment You’ll Need
Let’s talk tools – you won’t need anything fancy for this Half Baked Harvest white chicken chili, but a few basics will make your life easier. First, an oven-safe skillet (about 12 inches) is absolutely key since we’re starting on the stovetop and finishing in the oven. I learned the hard way that regular skillets don’t appreciate sudden oven trips! You’ll also need:
- A good chef’s knife and cutting board for all that chopping
- Measuring cups and spoons (eyeballing the spices never works for me)
- A wooden spoon or spatula for stirring
- A lid that fits your skillet (or foil in a pinch)
That’s it – simple as can be! Now let’s get cooking.
How to Make Half Baked Harvest White Chicken Chili
Alright, let’s dive into the good stuff – how to make this dreamy white chicken chili come together. Don’t let the layers of flavor fool you, it’s surprisingly simple once you get the rhythm down. I’ll walk you through each step, including all my little “aha!” moments from years of making this.
Step 1: Sauté the Aromatics and Chicken
First things first – preheat that oven to 425°F. Now grab your trusty skillet and heat the olive oil over medium-high until it shimmers (you’ll see little waves – that’s your cue). Toss in the onions and chicken, giving them a good stir. Cook for about 5 minutes until the chicken gets some color – don’t stress about perfect browning though.
Here’s where the magic starts – add all those chopped peppers, garlic, and spices. The smell? Oh my gosh, it’ll hit you like a warm hug. Keep stirring and cooking for another 5 minutes until everything’s super fragrant. You’ll know it’s ready when your kitchen smells like your favorite Mexican restaurant!
Step 2: Toast the Rice and Simmer
Now, stir in the rice and let it toast for just a minute or two – this little step brings out so much nutty flavor. Then pour in 2 cups of water (I use hot water from the kettle to speed things up), give it a stir, and crank up the heat to get it boiling.
Once it’s bubbling, here’s the important part: slap that lid on tight and immediately reduce the heat to the absolute lowest setting. Set a timer for 15 minutes and walk away – no peeking! The rice needs this undisturbed time to soak up all that flavor. You’ll know it’s perfect when most of the liquid’s absorbed but there’s still a tiny bit of moisture left.
Step 3: Bake with Cheese
Time for the grand finale! Take the skillet off the heat and stir in the salsa verde, white beans, and cilantro (trust me, the fresh cilantro makes all the difference). Now the fun part – sprinkle that glorious mix of cheddar and pepper jack evenly over the top.
Into the oven it goes for 10-15 minutes – just until the cheese is bubbly and starting to brown in spots. I like to broil for the last minute if I’m feeling fancy. The wait is torture, but when you pull it out and see that golden cheesy crust? Pure happiness in a skillet.
Half Baked Harvest White Chicken Chili in 45 Minutes
A flavorful white chicken chili with a mix of spices, rice, beans, and melted cheese, topped with fresh avocado and lime.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado and green onions, for serving
- lime zest and juice, for serving
Instructions
- Preheat the oven to 425° F.
- In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Stir in the salsa verde, beans, and cilantro.
- Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake 10-15 minutes, until the cheese is melted.
- Serve topped as desired with avocado, cilantro, and lime. Enjoy!
Notes
- Adjust jalapeño seeds for desired spice level.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Tips for Perfect Half Baked Harvest White Chicken Chili
After making this chili more times than I can count, I’ve picked up some tricks that’ll guarantee success every time:
- Control the heat – Leave jalapeño seeds in if you like it spicy, or scrape ’em out for milder flavor. Taste a tiny piece first if you’re unsure!
- Fresh cilantro is non-negotiable – Dried just doesn’t give that bright, herby pop. Chop it right before adding.
- Don’t peek at the rice – That steam needs to stay trapped for perfect texture. Set a timer and walk away.
- Cheese matters – Shred your own instead of pre-shredded – it melts so much creamier.
Follow these and you’ll have chili perfection – promise!
Variations for Half Baked Harvest White Chicken Chili
One of my favorite things about this recipe is how easily it adapts to what’s in your pantry! Out of white beans? Black beans work beautifully. Not a rice fan? Quinoa cooks up just as nicely (though you might need a splash more liquid). And the cheese? Oh, the possibilities – I’ve used Monterey Jack, Oaxaca, even crumbled cotija for a salty kick. Once, when I was out of poblanos, I used two bell peppers and extra jalapeño – still amazing! The moral? Make it yours.
Serving Suggestions
Oh, the toppings! This is where the Half Baked Harvest white chicken chili really comes alive. My family loves setting up a little topping bar – we go wild with avocado slices (because everything’s better with avocado, right?), thinly sliced green onions for crunch, and lime wedges to squeeze over at the last minute. The bright acidity cuts through the richness perfectly. For sides, nothing beats warm cornbread to soak up all that goodness. On lighter nights, a simple green salad with lime vinaigrette balances everything beautifully. Honestly? Sometimes we just eat it straight from the skillet with tortilla chips – no judgment here!
Storage and Reheating
Here’s the beautiful thing about this Half Baked Harvest white chicken chili – it actually gets better the next day as all those flavors meld together! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, I always go for the stovetop with a splash of water or broth to bring back that perfect creamy texture (the microwave tends to dry it out). Pro tip: The cheese will re-melt beautifully if you cover the pan for the last minute of reheating. And yes, I’ve been known to eat it cold straight from the fridge at midnight – no shame in my game!
Nutritional Information
Just a heads up – these numbers are estimates since ingredients can vary (my generous cheese hand might differ from yours!). Per serving (about 1 hearty bowl): 450 calories, 28g protein, and 45g carbs with 6g fiber. The white beans and chicken pack protein, while the rice gives that comforting carb factor. And yes, I absolutely count avocado as a health food!
Frequently Asked Questions
I get asked about this Half Baked Harvest white chicken chili all the time – here are the answers to the questions that pop up most often:
Can I use frozen chicken?
Absolutely! Just thaw it first (overnight in the fridge works best) and pat it dry – frozen chicken tends to release more water when cooking. If you’re in a pinch, you can cook from frozen, but you’ll need to increase the stovetop cooking time by a few minutes.
How can I make it spicier?
Easy peasy! Keep those jalapeño seeds in, add an extra jalapeño, or throw in a pinch of cayenne with the other spices. My husband loves it when I stir in some chopped chipotle peppers in adobo sauce – smoky and spicy!
Can I skip the cheese?
Of course – the chili’s delicious without it! If you’re dairy-free, try topping with avocado crema (blend avocado with lime juice and a bit of water) for that creamy factor. The salsa verde and spices still pack plenty of flavor.
What if I don’t have an oven-safe skillet?
No worries! Just transfer everything to a baking dish before adding the cheese. It might not look as Instagram-worthy, but it’ll taste just as amazing.
Can I make this ahead?
Totally! Prep everything up to the baking step, then refrigerate. When ready, let it sit at room temp for 20 minutes, add cheese, and bake – you might need an extra 5-10 minutes since it’s cold.
Final Thoughts
There you have it – my go-to, foolproof, crowd-pleasing Half Baked Harvest white chicken chili that never fails to disappear fast in my house! I’d love to hear if it becomes your family’s favorite too – tag me on Instagram or leave a comment when you make it. Now go grab that skillet and let’s get cooking – your cozy, cheesy, flavor-packed dinner awaits!
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