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White Chicken Chili
This White Chicken Chili is rich and creamy, made with tender chicken, hearty beans and lots of flavor. It is the perfect way to warm up on a cold fall or winter night!
Course
Main Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
people
Calories
204
kcal
Author
Leigh Anne Wilkes
Equipment
Dutch Oven
Measuring Cups
Measuring Spoons
Ingredients
1
Tbsp
canola oil
can also use vegetable or olive oil
1/2
cup
onion
chopped
4
cloves
garlic
minced
7
ounce
chopped green chile peppers
canned
2
tsp
cumin
1
tsp
oregano
1/8
tsp
cayenne
more to taste
1/2
tsp
chili powder
more to taste
4
cups
chicken broth
3
cups
shredded chicken
3
15 oz
cannellini beans
canned and drained (you are going to puree one can)
1
cup
Monterey Jack cheese
shredded
1/2
cup
sour cream
cilantro, green onions, avocado
garnish
Instructions
Heat oil in a large pan or dutch oven over medium heat and saute onions until tender.
Add in garlic, chili peppers, cumin, oregano, cayenne and chili powder. Cook for 2-3 minutes.
Puree one can of beans in the blender.
Add in chicken broth, chicken, pureed beans and whole beans. Simmer for 15 minutes.
Remove from heat and add in sour cream and cheese. Stir until cheese is melted.
Serve soup garnished with chopped green onion, cilantro and avocado
Notes
Dairy Free Version: Leave out the sour cream and cheese and use 1/2 - 1 cup of coconut milk instead.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
4
g
|
Protein:
18
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
59
mg
|
Sodium:
660
mg
|
Potassium:
310
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
314
IU
|
Vitamin C:
18
mg
|
Calcium:
158
mg
|
Iron:
2
mg