White Chicken Chili
User Reviews
4.6
White Chicken Chili
Description
This White Chicken Chili begins by softening onions and garlic in olive oil, then adding flour to form a roux that thickens the broth. Chicken broth is gradually whisked in and brought to a boil to develop the base. Spices including chili powder, cumin, cayenne, and a touch of cinnamon contribute a warm, mildly spicy profile without overwhelming heat. Cooked shredded chicken, canned white beans, and corn kernels complete the filling stew.
The chili features a creamy yet hearty texture due to the milk and roux, balanced by the sweetness of corn and the mild bite of spices. It can be served with various toppings like avocado, diced tomatoes, shredded cheddar, sour cream, cilantro, lime wedges, or tortilla chips for added flavor and texture. This dish works well as a comforting main course on cooler days.
Using low-fat milk keeps the dish lighter, but heavier creams can enhance richness, offering flexibility depending on preference. Once milk is added, avoid boiling to maintain creaminess.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup low-fat milk
- 2 White beans drained and rinsed, canned
- 1 sweet corn drained, canned
- 2 chicken breast cooked and shredded
- any desired toppings avocado, diced tomato, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips
Instructions
- In a large pot, sauté onions and garlic in olive oil until softened and translucent, about 7 minutes on medium-low heat.
- Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.
- Add in spices, milk, beans, corn, and chicken.
- At this point, the chili is done once everything is warmed through! Do not boil it once the milk has been added.
- Serve with any desired toppings.
Notes
- Substitute half and half or heavy cream for milk to create a richer chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 1028mg | 43% |
| Potassium | 356mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
