Chicken recipes

Easy White Chicken Chili

This smooth white fowl chili most effective takes 10 mins to prep and is complete of hearty, healthful and nutritious elements. Perfectly spiced and finished with your favored chili toppings for a family preferred meal.

Easy White Chicken Chili

Easy White Chicken Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 garlic clove minced
  • 2 medium skinless boneless chicken thighs about 1 pound
  • 6 cups chicken broth
  • 2 15-ounce can white beans, rinsed/drained
  • 2 4-ounce can dice green chilis
  • ½ cup frozen corn kernels
  • 1 teaspoon ground cumin
  • ½ teaspoon Mexican oregano
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Toppings: sour cream avocado, jalapenos, cilantro

Instructions

  • In a large heavy-bottomed Dutch oven or stockpot over medium heat, heat the olive oil. Add the onions and garlic, and cook until translucent and soft, about 5 minutes.
  • Add chicken and chicken broth (or water) to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the broth and shred.
  • Add one can of white beans to the pot. Use an immersion blender to blend the beans with onions, garlic, and chicken broth mixture. This will create a creamy texture for the soup.
  • Return the shredded chicken to the pot. Add the remaining white beans, corn, green chilis, spices, salt and pepper, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes.
  • Remove from heat and serve with immediately with toppings of choice.

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge or 3 months in the freezer.

Freezing Instructions: You can freeze the soup in mason jars or plastic airtight containers. To defrost, simply remove the chili from the freezer and place it in the fridge the night before serving.  Then you can reheat all together in a large pot or individually in microwave-safe bowls.

Please note the chili may thicken when frozen, so you may need to add some broth when reheating.

Substitutes: For best results, follow the recipe as is. However, you can change up the spices as you see fit. You can also use cooked rotisserie chicken instead of cooking chicken as part of the recipe.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups and chili. It’s quick and easy and gets me the perfect creamy consistency for the chili, without having to add flour or cream cheese.

Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. The nutrition label does not include any of the toppings.

Nutrition

Calories: 137kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 1307mg | Potassium: 316mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 18.2mg | Calcium: 27mg | Iron: 1.2mg

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