White Chicken Chili Recipe
User Reviews
4.8
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
5 servings
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Calories
372 kcal
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Course
Main Course, Dinner
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Cuisine
American
White Chicken Chili Recipe
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This white chicken chili recipe is a delicious and comforting meal perfect for chilly days or whenever you want something hearty and satisfying.
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Ingredients
- Olive oil spray
- 2 small poblano peppers (sliced)
- 1 sweet onion (sliced)
- 1 1/2 tablespoon cumin
- 15 oz can white northern or navy beans (with their liquid)
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 1/2 pounds chicken breasts (or boneless chicken thighs)
- 1/2 teaspoon kosher salt (plus a few pinches)
- 4 inch corn tortillas (yellow or white)
- 1 cup sweet corn (fresh or frozen)
- chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping)
- Optional toppings: sliced avocado (Greek yogurt, low-fat sour cream, diced red onion, or jack cheese)
Instructions
- Preheat the oven to 350F.
- In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
- Add cumin and cook, stirring often until fragrant, about 2 minutes.
- Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
- While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
- Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- Remove chicken breast from pot, shred and reserve.
- Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
- To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.
Equipments used:
Notes
- Add a jalapeno or two when sauteeing the vegetables for a kick of heat
- Keeping the bean liquid when cooking adds viscosity to the soup
- Blending the veggies into the soup is a good way to create a “creamy” consistency without adding cream
- Fresh or frozen corn is best, but canned corn (that has been drained) works as well.
Nutrition Information
Show Details
Serving
11/2 cups
Calories
372kcal
(19%)
Carbohydrates
40.5g
(14%)
Protein
41g
(82%)
Fat
5.5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
99.5mg
(33%)
Sodium
590mg
(25%)
Fiber
7.5g
(30%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 372kcal | 19% |
| Carbohydrates | 40.5g | 14% |
| Protein | 41g | 82% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 99.5mg | 33% |
| Sodium | 590mg | 25% |
| Fiber | 7.5g | 30% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
105 reviews
Excellent
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