Easy White Chicken Chili
This healthy White Chicken Chili serves creamy, mildly spicy and savoury flavours. Made in one-pot and offers a healthier alternative to cream by adding smooth white beans, adding a creamy, indulgent texture while providing additional nutrients, fibre and protein.
Servings: 4 people
Ingredients
Chicken:
- 2 tbsp olive oil to fry the chicken
- 2 large chicken breasts
- salt
- pepper
- garlic powder
- onion powder
- chili powder
- cumin
- paprika
Soup:
- 2 tbsp olive oil
- 1 shallot chopped fine
- 1 carrot chopped fine
- 1 celery stick chopped fine
- 1/2 jalapeño seeds removed
- 4 garlic cloves minced
- 2 (398mL) cans white kidney beans rinsed, drained
- 1 (341 mL) can corn drained
- 2 small cans green chilis
- 4-5 cups chicken broth salted
- 1/3 cup cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
To garnish:
- tortilla chips
- sour cream
- cheddar cheese
- fresh lime
- avocado
- cilantro
- chives
Instructions
- Begin by lightly spraying both sides of the chicken breasts with cooking oil.Season both sides with salt, pepper, garlic powder, onion powder, chili powder, cumin and paprika.
- To a large pot, add 2 tbsp of olive oil and set to medium/high heat.Fry the chicken breasts on each side for 1-2 minutes, or until browned on each side. Remove the chicken from the pot and set aside.*Don't worry about cooking the chicken the entire way through during this step.
- Chop the shallot, carrot, celery, jalapeño and garlic.
- To the same pot you cooked the chicken, add 2 tbsp of olive oil and return to medium heat.
- Add the shallot, carrot, celery, jalapeño, garlic and seasonings and let sauté for 4-5 minutes, or until the veggies have softened.
- While the veggies cook, add one can of beans to a food processor with a splash of chicken broth, or water and puree until nearly smooth.
- Add the kidney beans (whole and smooth), corn, and green chilis to the pot.
- Add the the chicken broth to the pot (start with 4 cups and if you want more broth at the end add an additional cup), cream cheese and chicken breasts.Bring to a simmer, cover, and allow the chicken to poach in the broth until fully cooked.
- After 15-20 minutes, remove the chicken with a slotted spoon and shred with two forks and return back to the pot.
- Bring to a light simmer one last time, and taste to see if you need more salt.*This will depend if you use a salted chicken broth or not.
- Serve, garnish and enjoy!
Nutrition
Calories: 359kcal | Carbohydrates: 8g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1185mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2977IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
