White Chicken Chili
350kcal
Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 cans diced green chilies 4-ounce each
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 2 cans white beans 15-ounce each, drained and rinsed
- 1 cup frozen corn kernels
- 0.5 cup heavy cream
- salt and black pepper to taste
- 0.25 cup fresh cilantro chopped, optional for garnish
- 1 lime lime cut into wedges, optional for serving
Equipment
- Large pot
- spatula
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the diced green chilies, cumin, oregano, smoked paprika, and chili powder. Cook for 1 minute to toast the spices, stirring constantly.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the cooked chicken back to the pot, along with the white beans and corn. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes until the chili is heated through and slightly thickened.
- Serve hot, garnished with chopped cilantro and a squeeze of lime juice, if desired.
Nutrition
Calories350kcalCarbohydrates40gProtein30gFat10gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol70mgSodium600mgPotassium800mgFiber8gSugar2gVitamin A800IUVitamin C15mgCalcium50mgIron3.5mg