White Chili With Ground Chicken And Sour Cream Recipe
User Reviews
4.4
White Chili With Ground Chicken And Sour Cream Recipe
Description
White Chili With Ground Chicken blends ground poultry with a base of onions, carrots, garlic, and jalapeño, cooked gently before adding flour to thicken. It includes white beans and diced tomatoes combined with mild green chiles and seasonings such as smoked paprika, cumin, chili powder, cayenne pepper, and salt to build depth and balanced warmth. After simmering the mixture, sour cream is incorporated by first diluting it with hot broth, ensuring a creamy and smooth consistency.
The chili’s texture is hearty with tender chicken and soft beans, complemented by the slight tang of canned tomatoes and moderate spice levels adjusted by cayenne pepper. This recipe allows for flexible heat control and a balanced thick broth that pairs well with sliced avocado or tortilla chips when serving.
It stores well in the refrigerator for up to four days in an airtight container and can be frozen if the sour cream is omitted before freezing, then added after reheating to preserve texture. Adjust spices cautiously as cayenne is potent, adding incrementally to suit taste.
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
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
- Adjust cayenne pepper gradually to control chili's heat level, starting with ⅛ teaspoon.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze chili before adding sour cream to maintain quality; add sour cream after reheating.
- Use ground turkey as an alternative to chicken if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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