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White Chicken Chili Recipe

Looking for an easy White Chicken Chili recipe? Learn how to make White Chicken Chili using healthy ingredients.


Submitted by bookfish

Makes 1 serving



Serves 6 to 8. Serve chili with sour cream, tortilla chips, and lime wedges

Recipe Ingredients for White Chicken Chili

453.5 grams Fresh Boneless Skinless Chicken Breasts
1 tbsp Oil, Vegetable Corn, Salad Or Cooking
3 pepper Jalapeno Chile
3 tablespoon Poblano Pepper
3 pepper Anaheim Chile
2 cup, sliced Onions
6 clove Garlic
3 tsp Cumin
1.25 tsp Spices Ground Coriander
3.625 cup Cannellini Beans
24 fl oz Organic Low Sodium Chicken Broth
3 lime yields Lime Juice
2 serving Cilantro leaves
4 medium (4-1/8" long) Onions, Spring Or Scallions

Recipe Directions for White Chicken Chili

  1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

  2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeņos; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

  3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeņos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

  4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

  5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

  6. Mince remaining jalapeņo, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeņo (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Categories

Beans, Chicken, Soup

Nutrition Facts
Serving Size 2949.3g
Amount Per Serving
Calories
1859
Calories from Fat
218
% Daily Value*
Total Fat
24.2g
37%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
263mg
88%
Sodium
2595mg
108%
Potassium
737mg
21%
Total Carbohydrates
218.7g
73%
Dietary Fiber
80.8g
323%
Sugars
34.5g
Protein
170.4g
Vitamin A 613% Vitamin C 1205%
Calcium 95% Iron 96%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
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