White Chicken Chili
User Reviews
5
White Chicken Chili
Description
This recipe starts by pureeing rinsed cannellini beans with some chicken broth to form a creamy base. Onion and chopped jalapeños are sautéed in olive oil and butter until softened, then garlic and a combination of cumin, onion powder, ancho chili powder, cayenne, salt, and black pepper are added for depth and subtle spiciness.
The pureed beans and remaining broth are added to the pot, followed by whole beans, shredded chicken, diced green chilies, and lime juice. The mixture is brought to a boil and then simmered, allowing flavors to meld. Sour cream is stirred in for creaminess before a final simmer.
Serving options include additional sour cream, jalapeño slices, monterey jack cheese, cilantro, and crushed corn chips for texture. The chili is adaptable to use rotisserie or freshly shredded chicken and makes a hearty, flavorful meal with a balanced blend of creaminess, spice, and fresh toppings.
The recipe notes suggest using approximately 3 to 4 cups of shredded chicken from about 1½ lbs of raw chicken breast, prepared by any preferred method. Leftovers keep well refrigerated for several days.
Ingredients
- 2 oz cans cannelini beans rinsed and drained
- 3 cups chicken broth
- 3 ¾ cups chicken see note, shredded
- 1 Tablespoon olive oil
- 1 Tablespoon butter salted
- 1 medium yellow onion about 1 heaping cup, diced
- 2 jalapeno pepper seeds removed and finely chopped (about 3 Tablespoons
- 1 Tablespoon garlic minced
- 1 oz can diced green chilis (I use mild)
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon ancho chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup sour cream
- sour cream additional, chopped cilantro, jalapeno slices, optional, for topping
- corn chips
- Monterrey Jack cheese
- cilantro
- jalapeño
Instructions
- Place half a can of cannelini beans (about ¾ cup) and ½ cup of the chicken broth in a blender and puree until smooth. Set aside.
- Combine olive oil and butter in a soup pot or dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)
- Add garlic and cook until fragrant (about 30 seconds).
- Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
- Add pureed bean mixture to pot along with the remaining chicken broth and the remaining beans, then add chicken, chilis, and lime juice. Bring mixture to a boil then reduce heat to a simmer.
- Stir in sour cream.
- Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.
Notes
- Use 3 to 4 cups of shredded chicken; rotisserie, leftover, or freshly shredded from raw breast or thighs all work well.
- Start with about 1½ pounds of raw chicken breast before cooking to yield enough shredded chicken for the chili.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 286kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 747mg | 31% |
| Potassium | 450mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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