Ordinarily, I like my chili to be of the beef-and-tomato variety. In fact, I rarely deviate from our favourite family recipe, except to update it to a more heart-healthy version, this white chicken chili (which, in the interest of full disclosure, was greeted initially with more than a bit of scepticism). So announcing things like: It’s made with chicken! And It’s primarily white!
It’s precisely nothing like the chili we usually eat! So it makes a new variety sort of a tough sell.
Good thing, then, this white chicken chili is delicious enough to win them over. Try the easy recipe now.
Nostalgic White Chicken Chili Recipe
This white chicken chili is a must-try. If you don't like tomatoes in your chili, this is a good alternative to tomato-rich chili.
Ingredients
- 4 large chicken breasts chopped into ½-inch dice
- 1 medium Spanish onion diced
- 4 cloves garlic roasted
- 4 cups chicken broth low-sodium
- 127 ml green chilies canned and diced
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon pink Himalayan rock salt ground
- ¾ teaspoon oregano leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder
- 2 cans white kidney beans drained
- 2 cups corn frozen
- 227 grams cream cheese dairy-free
Instructions
- Heat oil over high heat.
- Add chicken, onions and garlic; cook until the chopped chicken is no longer pink (5 to 10 minutes).
- Add spices; cook down 1 to 2 minutes.
- Add chicken broth and green chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cheese and stir until completely melted. Add beans and corn. Heat through and allow to cook for 10 to 20 minutes to blend flavours.
- Serve with crusty bread and a cold beer.
Nutrition
Calories: 744kcalCarbohydrates: 24gProtein: 15gFat: 67gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 36mgSodium: 452mgPotassium: 288mgFiber: 1gSugar: 19gVitamin A: 197IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
