White Chicken Chili Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 2 tbsp olive oil
- 3 poblanos stemmed, seeded and minced
- 6 oz roasted hatche chilis minced (or canned green chilis)
- 1 onion minced
- 4 cloves garlic minced
- 1 tbsp cumin
- 1 tsp coriander
- 1 quart chicken broth
- 2 16 oz can cannellini beans drained and rinsed
- salt and pepper
- 3 cups chopped leftover chicken or turkey chopped
- 1/2 cup frozen corn
- 1 lime
- sour cream
- cheddar cheese shredded
- avocado sliced
- fresh cilantro chopped
Heat a large Dutch oven over medium heat.
Saute the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.
Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute.
Slowly whisk in the broth, deglazing the pot as needed. Bringing to a boil, and then reducing to low.
Add 1 can of the cannellini beans.
Working in batches, transfer half of the mixture to a food processor and pulse until smooth. Alternatively, use an immersion blender. Season with salt and pepper to taste.
Add the remaining can of beans and the chicken (or turkey) and frozen corn. Bring the heat back up to medium and allow the ingredients to simmer for an hour.
When ready to serve, stir in the juice of one lime.
Serve with sour cream, shredded cheese, sliced avocado and fresh cilantro as desired. Make a toppings bar for each person to fancy up their own bowls. And enjoy.
Calories: 1338kcal | Carbohydrates: 156g | Protein: 75g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 4724mg | Potassium: 2863mg | Fiber: 40g | Sugar: 23g | Vitamin A: 3245IU | Vitamin C: 641mg | Calcium: 565mg | Iron: 23mg