White Chicken Chili
This White Chicken Chili is a delicious dish that's easy to prepare and perfect for using leftover chicken.
Equipment
- large pot or Dutch oven
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper chopped
- 1 medium jalapeno deseeded and chopped
- 3 cloves garlic minced
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.75 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- salt to taste
- pepper to taste
- 4 cups low-sodium chicken broth
- 30 oz white cannellini beans (two 15 oz cans), drained and rinsed
- 6.5 oz diced green chilies (1.5 cans 4.5 oz each)
- 2.5 cups rotisserie chicken shredded, without skin
- 1 cup yellow corn frozen
- 4 oz cream cheese room temperature
- 0.5 cup Pepper Jack cheese shredded
- 0.33 cup sour cream room temperature
Garnish
- 0.25 cup fresh cilantro chopped
- 0.25 cup pepper jack cheese finely shredded
- 1 medium avocado thinly sliced
- 1 medium jalapeno sliced
Instructions
Cooking Instructions
- In a large pot or a Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and jalapeno. Saute for about 3-4 minutes or until softened. Add garlic and cook for an additional 30-60 seconds until fragrant. Stir in ground cumin, dried oregano, paprika, chili powder, salt, and pepper.
- Add ½ cup of the chicken broth and 1 cup of drained and rinsed beans to a food processor and pulse until smooth. Pour this mixture into a pot, along with the remaining chicken broth, cannellini beans, and green chilies. Bring to a simmer and let it cook uncovered for 15 minutes, stirring occasionally.
- Add rotisserie chicken, frozen corn, and cream cheese. Let it cook for an additional 5-10 minutes or until chicken and corn are warm up, and cream cheese is melted.
- Remove from the heat and stir in pepper jack cheese and sour cream until well incorporated and melted.
- Garnish with sliced avocado, finely shredded pepper jack cheese, sliced jalapeno, and fresh cilantro.
Notes
This chili tastes even better the next day. Leftovers can be stored in an airtight container in the fridge for up to 5 days. For freezing, it’ll last up to 2 months - freeze it without sour cream.
Nutrition
Serving: 1bowlCalories: 656kcalCarbohydrates: 47gProtein: 48gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 556mgPotassium: 1212mgFiber: 11gSugar: 5gVitamin A: 948IUVitamin C: 31mgCalcium: 282mgIron: 6mg
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