White Chicken Chili
This White Chicken Chili recipe is truly a keeper: quick and easy, loaded with flavors and texture. Not to mention how healthy it is!!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion
- 1 lb chicken breast boneless and skinless, Note 1
- 3 garlic cloves
- 3 cups chicken stock Note 2
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons chili powder optional, Note 3
- 1/2 cup salsa
- 2 (14oz) cans of beans with juices, Note 4
- 1/2 lime
Toppings:
- Monterey Jack cheese shredded
- Cilantro fresh
- Tortilla chips
- Avocado
- Sour cream
Instructions
- Heat a large Dutch oven over medium high heat. Add oil. Once hot, add onion and saute until softened and aromatic, about 2 minutes.
- Add chicken, garlic and spices and cook until chicken is mostly cooked, about 4 minutes. Add beans, salsa and chicken broth. Stir well.
- Cover the pot and bring it to a boil. Then reduce heat to medium and simmer for about 15 minutes. Stir in the juice of half a lime. Optional :If desired, blend the soup with an immersion blender to thicken it. And serve with your favorite toppings.
Notes
Note 1: You can also use chicken thighs too. Or use leftover rotisserie chicken, just skip sautéing the chicken part.
Note 2: You can use homemade chicken stock, or "Better than Bullion" chicken stock base.
Note 3: I usually don't add chili powder as my kids eat this soup as well.
Note 4: You can use any beans or combination of beans, like pinto, white, black, and/or Great Northern. I used 1 can of black beans and 1 can of Great Northern.
Storing directions: Let it cool slightly and then store it in an airtight container in the fridge for up to 4 days. Alternatively freeze it for up to 3 months.
Nutrition
Calories: 318kcalCarbohydrates: 39gProtein: 29gFat: 6gSaturated Fat: 1gCholesterol: 48mgSodium: 1072mgPotassium: 1057mgFiber: 13gSugar: 2gVitamin A: 333IUVitamin C: 12mgCalcium: 91mgIron: 4mg
* Disclaimer: All nutrition information are estimates only.