White Chili With Ground Chicken And Sour Cream Recipe
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4.4
135 reviews
Good
White Chili With Ground Chicken And Sour Cream Recipe
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This easy White Chili is a hearty soup that’s ready in 40 minutes. It’s made with ground chicken and sour cream for an incredibly creamy and comforting dish. Perfect for busy weeknights and meal prep.
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Ingredients
- 1 ¼ lb ground chicken you can also use ground turkey
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 1 medium carrot diced
- 4 cloves garlic minced
- 2 cans White beans Cannellini or Great Northern Beans, drained and rinsed
- 8 oz (2 4-oz cans) green chiles mild
- 1 Jalapeño diced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin
- 2 tablespoon chili powder
- 4-5 c chicken broth
- ½ c sour cream
- 2 tablespoon flour
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes
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Instructions
- Heat 1 tablespoon of olive oil in a large heavy bottom pot over medium heat. Add ground chicken and cook for 10 minutes or until it's brown on the sides making sure to break large chunks with a wooden spoon. Transfer ground chicken to a plate.
- Heat the remaining 1 tablespoon of olive oil and stir in onion, carrot, garlic and jalapeno. Cook for 5 minutes or until onion is translucent. Stir in flour and cook for another 2 minutes.
- Add diced tomatoes, beans, chiles, cooked ground chicken, smoked paprika, chili powder, Cayenne pepper, cumin, salt and 4 cups of chicken broth.
- Bring soup to a boil, then reduce heat to a medium low and cook for 15 minutes.
- Meanwhile remove 1 tablespoon of broth from the pot with soup and mix it with sour cream. Add diluted sour cream in Chili, give everything a nice stir and cook for another 5 minutes. If Chili comes out too thick, you can add the remaining 1 cup of broth.
- To serve - ladle the soup into the bowls, top with cubed avocado, sprinkle with shredded Cheddar cheese and cilantro.
Notes
- Making it less spicy: Start by adding just ⅛ teaspoon of Cayenne pepper. Give everything a stir and try the soup. If you think it needs more kick, add ⅛ teaspoon more. A little Cayenne pepper goes a long way, so be careful not to overdo with it.
- Storage: White chicken chili can be kept in the refrigerator for up to 4 days. Make sure to store it in an airtight container to keep it fresh.
- Freezing: Yes, you can freeze White Chicken Chili. But due to dairy ingredients not doing well during freezing, I suggest you do so before you add sour cream. Just reserve the portion of a soup that you're planning to freeze and let it cool. After that you can finish up cooking the remaining Chili and add sour cream.
Nutrition Information
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Calories
389kcal
(19%)
Carbohydrates
21.2g
(7%)
Protein
35.8g
(72%)
Fat
17.2g
(26%)
Saturated Fat
5.5g
(28%)
Cholesterol
93mg
(31%)
Sodium
1124mg
(47%)
Potassium
684mg
(20%)
Fiber
6.7g
(27%)
Sugar
2.1g
(4%)
Calcium
106mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 21.2g | 7% |
| Protein | 35.8g | 72% |
| Fat | 17.2g | 26% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 93mg | 31% |
| Sodium | 1124mg | 47% |
| Potassium | 684mg | 15% |
| Fiber | 6.7g | 27% |
| Sugar | 2.1g | 4% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
135 reviews
Good
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