White Chicken Chili
This white chicken chili is the perfect cozy meal for a cold winter day. It is packed with protein from chicken and fibre-rich beans to keep you full and satisfied!
Servings 6
Equipment
- 1 Large pot or crock pot
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 jalapeno seeded and minced
- 2 garlic cloves, minced or 2 tsp minced garlic
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 2 cans (4.5 oz) green chiles
- 3 boneless skinless chicken breasts cut into thirds
- 4 cup unsalted chicken broth
- 1 tsp kosher salt omit if using salted chicken broth
- 1/2 tsp ground black pepper
- 2 cans (15 oz) white beans, black-eyed peas or black beans rinsed and drained
- 1 1/2 cup frozen corn
- 1/2 cup sour cream or cottage cheese, blended
- 2 tbsp fresh lime juice
- 1/4 cup freshly chopped cilantro
- 1/4 cup shredded monterey jack or havarti cheese
- 1/4 cup crushed tortilla chips
- 1/4 cup flour
- 1/4 cup butter, softened
Instructions
- In a large pot, over medium heat, heat olive oil.
- Add onion and jalapeno and cook until soft, about 5 minutes.
- Add garlic, oregano and cumin, and cook until fragrant, about 1 minute
- Add green chilis, chicken, broth, salt and pepper
- Turn heat to high and bring to a boil
- Reduce heat to medium and simmer, cover and cook for 10-12 minutes until chicken is tender and cooked through
- Transfer chicken to a plate and shred with 2 forks or transfer chicken to a mixing bowl and shred chicken with a hand mixer
- Return chicken to pot and add white beans and corn
- Bring to a simmer and let cook for 20 minutes
- As chili is simmering, in a small bowl, combine 1/4 cup softened butter with 1/4 flour and mash with fork to make a paste. Stir into chili and continue to cook.
- Turn off heat and stir in sour cream or cottage cheese
- Ladle chili into bowls and garnish with cilantro, cheese and tortilla chips before serving