White Chicken Chili Recipe

Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 (14.5-ounce) cans white beans (replaced with 2 cans pinto beans); 1 tablespoon canola oil; 1 medium jalapeno pepper, minced; 2 medium poblano peppers, chopped (replaced with large orange pepper since I had no poblano); 1 large onion, chopped; 4 garlic cloves, minced (used 5 cloves); Kosher salt and freshly ground black pepper; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon ancho chili powder (used regular chili powder and Mrs. Dash chili lime powder...used more than listed); 4 cups low-sodium chicken broth; 2 limes, juiced, plus lime wedges, for serving (only had 1 juicy lime for juicing); 1 rotisserie chicken, skin removed and meat shredded; 1/4 cup chopped cilantro leaves; bag of frozen corn; hot sauce (about 8 or so shakes of the bottle); Sour cream, for topping; Tortilla chips, coarsely crushed, for topping; Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe.html?oc=linkback

Servings: persons

Ingredients
2 (14.5-ounce) cans white beans (replaced with 2 cans pinto beans)
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped (replaced with large orange pepper since I had no poblano)
1 large onion, chopped
4 garlic cloves, minced (used 5 cloves)
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder (used regular chili powder and Mrs. Dash chili lime powder...used more than listed)
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving (only had 1 juicy lime for juicing)
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
bag of frozen corn
hot sauce (about 8 or so shakes of the bottle)
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe.html?oc=linkback

1
Directions
2
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
3
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
4
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken, cilantro, frozen corn and hot sauce and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Ingredients, 2 (14.5-ounce) cans white beans (replaced with 2 cans pinto beans), 1 tablespoon canola oil, 1 medium jalapeno pepper, minced, and more.

Yes, White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Chili

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