White Chicken Chili
User Reviews
4.6
168 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
4 to 6 servings
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Calories
632 kcal
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Course
Main Course
White Chicken Chili
Report
This easy White Chicken Chili recipe is made with white beans, a trio of chiles and lots of seasonings for maximum flavor.
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Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions finely chopped
- 2 Jalapeno peppers seeded and finely chopped
- 2 poblano peppers seeded and finely chopped
- 2 Anaheim peppers seeded and finely chopped
- 1 tablespoon ground cumin
- 1½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 6 garlic cloves minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 45 oz can Cannelini Beans rinsed, drained, and divided
- 3 cups chopped cooked chicken
- 1 tablespoon lime juice
- ½ cup heavy cream
Garnishes:
- Lime wedges
- Monterey jack cheese
- cilantro
- sour cream
Instructions
- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
- Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Nutritional values are based on one serving
- This chili definitely has a kick to it; I would label it as moderately spicy (think "medium" when it comes to store-bought or restaurant salsa). If you prefer something milder, I would omit the cayenne in the recipe. If you want NO spice, then omit the jalapeño peppers, as well.
- This chili is an excellent candidate for the crockpot! Prepare the chili as directed up until leaving it to simmer, then transfer it to a slow cooker and cook on low for 4 to 6 hours. Stir in the heavy cream about 30 minutes before planning to serve it.
- I go light on the cream in this recipe, but if you want a really, super creamy chili, I've seen many recipes use cream cheese, so you could try adding it to your chili.
- You can substitute ground turkey for the chicken, if you'd like. Brown it along with the onion, peppers and seasonings in step 1 and proceed with the rest of the recipe.
- To freeze this chili, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.
Nutrition Information
Show Details
Calories
632kcal
(32%)
Carbohydrates
49g
(16%)
Protein
46g
(92%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
121mg
(40%)
Sodium
843mg
(35%)
Potassium
606mg
(17%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
940IU
(19%)
Vitamin C
44.4mg
(49%)
Calcium
187mg
(19%)
Iron
7.6mg
(42%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 121mg | 40% |
| Sodium | 843mg | 35% |
| Potassium | 606mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 187mg | 19% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
168 reviews
Excellent
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