A creamy and comforting white chicken chili made with tender chicken, white beans, green chilies, and warming spices. Perfect for cold days and easy to customize with your favorite toppings.

american

southwestern

Nutrition

Provides high protein from chicken and beans with moderate carbohydrates and beneficial fiber, though higher in sodium and saturated fat from dairy ingredients.

Calories	420 kcal
Energy	1757 kJ
Protein	29 g
Total Fat	14 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Cholesterol	57 mg
Carbohydrate	31 g
Sugars	6 g
Dietary Fibre	8 g
Sodium	490 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchmeal prepmain courseone potfamily friendlystovetop

White Chicken Chili

Tastes Better From Scratch (Lauren Allen)

5

Name: White Chicken Chili — Tasty Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 1 tablespoon Olive Oil; 1 small Yellow Onion (chopped, about ½ cup); 2 Garlic Cloves (finely minced, or substitute 1 ½ teaspoons garlic powder); 2.5 cup Low-sodium Chicken Broth; 2 can Diced Green Chilies (4 oz cans); 1.5 teaspoon Ground Cumin; 0.25 teaspoon Cayenne Pepper; 0.5 teaspoon Dried Oregano; 0.5 teaspoon Paprika; 0.5 small Lime (juice from); Salt And Freshly Ground Black Pepper (to taste); 2 can Great Northern Beans (15 oz cans); 1 cup Sour Cream (or plain Greek yogurt); 1 cup Corn (frozen or fresh); 2 cup heaping Cooked Chicken (shredded, rotisserie or leftover); Topping Suggestions:; Fresh Cilantro; Shredded Cheese; Tortilla Chips; Green Onions; Avocado

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Olive Oil

1 small Yellow Onion chopped, about ½ cup

2 Garlic Cloves finely minced, or substitute 1 ½ teaspoons garlic powder

2.5 cup Low-sodium Chicken Broth

2 can Diced Green Chilies 4 oz cans

1.5 teaspoon Ground Cumin

0.25 teaspoon Cayenne Pepper

0.5 teaspoon Dried Oregano

0.5 teaspoon Paprika

0.5 small Lime juice from

Salt And Freshly Ground Black Pepper to taste

2 can Great Northern Beans 15 oz cans

1 cup Sour Cream or plain Greek yogurt

1 cup Corn frozen or fresh

2 cup heaping Cooked Chicken shredded, rotisserie or leftover

Topping Suggestions:

Fresh Cilantro

Shredded Cheese

Tortilla Chips

Green Onions

Avocado

Equipment

Large pot

Food processor

Strainer

Ladle

Instructions

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

Drain and rinse beans in a strainer.

Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!).

Add pureed beans, whole beans and corn to the soup pot. 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.