White Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6
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Calories
2322 kcal
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Course
Soup
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Cuisine
American-Mediterranean Fusion
White Chicken Chili
Description
White Chicken Chili uses boneless, skinless chicken breasts gently poached in a seasoned liquid of water, onions, and garlic until tender, then shredded. The cooking liquid is enriched with chili powder, cumin, smoked paprika, and Aleppo pepper to build the chili’s flavor base. Cannellini beans and sweet corn are added for heartiness and texture. The recipe partly purees the mixture to achieve a creamy yet slightly chunky consistency.
Fresh lime juice and finely chopped jalapeño peppers add brightness and mild heat, making the chili flavorful without overwhelming spice. This chili can be served as a comforting main dish, enjoyed warm with optional toppings or sides.
Storage tips include refrigerating for up to four days and reheating gently to maintain flavor and texture. The recipe notes that the nutritional values do not account for the optional chermoula sauce, which adds additional flavor if used.
Ingredients
- extra virgin olive oil
- 1 yellow onion roughly chopped, medium
- 2 garlic minced, large cloves
- 1 pound boneless, skinless chicken breasts
- 6 cups water
- kosher salt
- black pepper ground
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes)
- 2 cannellini beans drained and rinsed, 15-ounce cans
- 1 1/2 cups corn kernels (from about 2 ears of corn, or frozen)
- 1 lime juiced (about 2 tablespoons
- 1 to 2 jalapeno pepper finely chopped (seeds removed for less heat
- 1/2 to 1 cup chermoula 5-Minute
Instructions
- Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Poach and shred the chicken. Add the chicken breasts and water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
- Season the broth. To the pot with the cooking liquid, add the chili powder, cumin, paprika, and Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
- Finish and serve. Remove from the heat and add the lime juice and jalapeños. Stir in the Chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve.
Notes
- Store chili refrigerated for up to 4 days and reheat gently over low to medium heat.
- The chermoula sauce can be added at serving to customize flavor but is not included in nutritional calculations.
- Poach chicken in the broth to retain moisture and create a flavorful cooking liquid for the chili base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2322 kcal
% Daily Value*
| Calories | 232.2kcal | 12% |
| Carbohydrates | 31.4g | 10% |
| Protein | 25.4g | 51% |
| Fat | 2.7g | 4% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.8g | 4% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48.4mg | 16% |
| Sodium | 498.5mg | 21% |
| Potassium | 405.1mg | 9% |
| Fiber | 8.6g | 34% |
| Sugar | 3g | 6% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 112.7mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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