Description
A comforting and delicious white chicken chili that is perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth (low sodium)
- 4 oz can green chiles (chopped)
- 1 ½ teaspoons cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 cans white beans (15 oz. each)
- 1 ¼ cups frozen or fresh corn
- 3 cups rotisserie chicken (shredded)
- 3 tablespoons cilantro (chopped)
- 1 tablespoon lime juice
- salt and pepper to taste
- Monterey Jack Cheese
- tortilla chips or strips
- sliced avocado
- sliced jalapeno pepper
- sour cream
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Sauté the onions for about 4 minutes, then add garlic and cook for 30 seconds.
- Add broth, green chiles, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
- Measure out 1 cup of the beans and ¼ cup of broth. Puree together until smooth, then set aside the remaining whole beans.
- Add corn, whole beans, and pureed beans to the pot. Stir well and continue simmering on medium-low heat for 5-10 minutes.
- Stir in shredded chicken, cilantro, and lime juice. Season with salt and pepper.
- Serve hot with your favorite toppings.
Notes
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 60mg