White Chicken Chili
User Reviews
5
White Chicken Chili
Description
This White Chicken Chili starts by sautéing diced onion and golden-browning seasoned chicken breast pieces in olive oil. The addition of minced jalapeño, garlic, and drained diced green chiles brings layered mild heat and flavor. Ground cumin, coriander, and dried oregano complement the spices while chicken broth provides the simmering liquid base.
After simmering the seasoned mixture, cannellini beans, sour cream, and cream cheese are stirred in over low heat, melting into the broth to generate a creamy consistency. The final touch of lime juice brightens the flavor balance. The chili offers a rich mouthfeel with a gentle spiciness and smooth finish.
It can be served immediately, garnished with fresh cilantro, avocado slices, and crunchy tortilla strips to add texture contrasts and freshness. This chili works well as a warm comforting meal, especially when mild heat is preferred.
Notes mention the option to use prepared chicken such as rotisserie to reduce preparation time, and removing jalapeño seeds and ribs helps keep the dish milder for sensitive eaters, with adjustments for more heat if desired.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 pound chicken breast cut into 1/2 inch pieces, boneless skinless
- 2 tablespoons jalapeño seeds and ribs removed, then minced
- 1 tablespoon garlic minced
- 1 ounce can diced green chiles drained
- 1 1/2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1/4 teaspoon oregano dried
- 3 1/2 cups chicken broth
- 2 ounce cans cannellini beans drained and rinsed
- salt to taste
- black pepper to taste
- 1 cup sour cream
- 2 ounces cream cheese cut into cubes
- 2 teaspoons lime juice
- cilantro assorted toppings such as
- tortilla strip
- avocado
Instructions
- Heat the olive oil in a large pot over medium high heat. Season the chicken pieces with salt and pepper to taste.
- Add the onion to the pot and cook for 3-4 minutes or until just softened.
- Add the chicken in a single layer. Cook for 3-4 minutes per side or until golden brown.
- Stir in the garlic and jalapeno and cook for one minute.
- Add the green chiles, cumin, coriander, oregano and chicken broth, along with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring the soup to a simmer. Cook for 5-7 minutes.
- Add the cannellini beans, sour cream and cream cheese. Turn the heat to low and simmer, stirring constantly, until the cheese has melted and soup is creamy.
- Remove the chili from the heat. Stir in the lime juice. Taste and add more salt and pepper if desired.
- Serve immediately with toppings of your choice.
Notes
- Use leftover cooked or rotisserie chicken by adding it with beans to simplify preparation.
- Removing seeds and ribs from jalapeños creates a milder chili suitable for children or sensitive palates.
- Keep some ribs and seeds in jalapeños if a spicier flavor is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 725mg | 30% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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