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White Chicken Chili

466 Calories / 45 g Protein

Savory, chickeny, filling and oh so good. PCOS chili for the win.

Difficulty: Beginner Total Time 45 mins
Servings: 4 Calories: 466
Season: Suitable throughout the year

Description

Whether you're looking for a leaner chili that ticks the spice and savory boxes or something cozy to sink into for the night, our white chicken chili is a favorite. Top with plain yogurt to cool the spice and cilantro for extra zing.

Ingredients

Instructions

  1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

  1. Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

  1. Return the pot to medium, stir in the chicken and cook until heated through, about 3 minutes. Juice the lime over the pot, then taste for seasonings and add more salt, blackpepper, and cayenne, if desired.

  1. Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, yogurt,chopped fresh cilantro, etc. Be sure to add the calories for any desired toppings.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 466kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Cholesterol 81mg27%
Sodium 2315mg97%
Potassium 383mg11%
Total Carbohydrate 43g15%
Dietary Fiber 17g68%
Sugars 5g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make shredded chicken breast, spray a  little olive oil into a sauté pan over medium heat. Add the chicken. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over. Once the chicken is flipped over, add 3/4 cup of fat-free chicken broth or water to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Cook the chicken for another 7-10 minutes. Once chicken is cooked through, use two forks to separate the chicken meat and shred as you separate. You can also use a stand mixer to shred.

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