White Chicken Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 people
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Calories
205 kcal
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Course
Main Course, Soup
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Cuisine
American
White Chicken Chili
Description
This White Chicken Chili begins with sautéing onion and garlic before adding ground spices like cumin, coriander, oregano, chili powder, paprika, and cayenne for depth and warmth. Chicken broth and green chilies create a flavorful liquid base. Part of the beans are pureed to thicken the chili, then the rest along with corn and shredded cooked chicken are added to maintain both creamy and chunky textures. It's simmered uncovered to meld the flavors and slightly reduce the liquid.
The final touch is stirring in sour cream for creaminess and serving with various fresh toppings including cilantro, shredded cheese, avocado cubes, jalapeño slices, green onion, and crunchy tortilla strips, which provide color, coolness, spice, and texture contrast.
This chili suits cold days or when a comforting but not overly heavy meal is desired. It is best served hot as a main dish but also goes well with cornbread or other sides.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic finely chopped
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano dried
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 ½ cups chicken broth or stock
- 2 ounce diced green chilies canned
- 1 lime juiced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 oz White beans drained and rinsed, canned
- 1 cup sour cream
- 1 cup corn (frozen or fresh)
- 2 cups chicken cooked shredded
Toppings
- cilantro fresh
- jalapeño sliced
- cheese freshly shredded
- tortilla strips
- green onion sliced
- avocado cubed
Instructions
- Heat olive oil in a large heavy bottom dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add the seasonings and saute until fragrant, an additional 30 seconds.
- Add chicken broth, green chilies, lime juice and season with salt and pepper to taste. Add the ½ of the beans and stir to combine.
- Using your immersion blender, blend the mixture for 10-20 seconds to puree.
- Add the remaining whole beans and corn to the dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 42mg | 2% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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