White Chicken Chili
This White Chicken Chili is a cozy, flavor-packed dish that’s perfect for any night of the week. Ready in just 45 minutes, it’s a quick yet hearty meal that feels like a warm hug in a bowl.
Ingredients
- 2 15 oz cans Cannelini beans rinsed and drained
- 3 cups chicken broth
- 3 ¾ cups shredded chicken see note
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 1 medium yellow onion diced (about 1 heaping cup)
- 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
- 1 Tablespoon minced garlic
- 1 7 oz can diced green chilis I use mild
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon ancho chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup sour cream
- additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping optional
Instructions
- Place half a can of cannelini beans (about ¾ cup) and ½ cup of the chicken broth in a blender and puree until smooth. Set aside.
- Combine olive oil and butter in a soup pot or dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)
- Add garlic and cook until fragrant (about 30 seconds).
- Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
- Add pureed bean mixture to pot along with the remaining chicken broth and the remaining beans, then add chicken, chilis, and lime juice. Bring mixture to a boil then reduce heat to a simmer.
- Stir in sour cream.
- Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.
Nutrition
Calories: 286kcalCarbohydrates: 5gProtein: 30gFat: 16gSaturated Fat: 6gCholesterol: 100mgSodium: 747mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 372IUVitamin C: 17mgCalcium: 59mgIron: 2mg
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