White Chicken Chili
User Reviews
5.0
108 reviews
Excellent
White Chicken Chili
Report
White chicken chili is a hearty, chicken-based take on classic chili! My recipe has a creamy (but not rich) base and is perfect for using up leftover chicken. We love to top ours with cheese, tortilla chips, and cilantro!
Share:
Ingredients
- 2 2 15 oz cans cannelini beans rinsed and drained
- 3 3 cups chicken broth
- 3 ¾ 3 ¾ cups shredded chicken see note
- 1 1 Tablespoon olive oil
- 1 1 Tablespoon salted butter
- 1 1 medium yellow onion, diced (about 1 heaping cup)
- 2 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
- 1 1 Tablespoon minced garlic
- 1 1 7 oz can diced green chilis (I use mild)
- 1 1 Tablespoon lime juice
- 2 2 teaspoons cumin
- ½ ½ teaspoon onion powder
- ½ ½ teaspoon ancho chili powder
- ¼ ¼ teaspoon cayenne pepper
- ½ ½ teaspoon salt
- ½ ½ teaspoon ground black pepper
- ½ ½ cup sour cream
- additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional
Add to Shopping List
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.
Equipments used:
Notes
- You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking).
- You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking).
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
286kcal
(14%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
747mg
(31%)
Potassium
450mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
372IU
(7%)
Vitamin C
17mg
(19%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
Other Recipes
You'll Also Love
