White Chicken Chili
Need a gluten free and dairy free main course? White Chicken Chili could be a spectacular recipe to try. For $1.67 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 5g of fat, and a total of 316 calories. This recipe serves 8. This recipe is typical of American cuisine. If you have canned great northern beans, garlic, chili powder, and a few other ingredients on hand, you can make it. 866 people have made this recipe and would make it again. It is brought to you by Emily Bites. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a great spoonacular score of 93%. Try Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free}, 6th Annual Chili Contest: Entry #6 – Crock Pot Jalapeno Popper White Chicken Chili, and White Chicken Chili for similar recipes.
Servings: 8
Ingredients:
3 (15.5 oz.) cans Great Northern beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 tablespoon Canola oil
3 cups chopped or shredded cooked skinless chicken breast
2 tablespoons chili powder
4 cups reduced sodium fat free chicken broth
1/3 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoon fresh lime juice
1 teaspoon oregano
½ teaspoon pepper
½ teaspoon salt
2 cups yellow onion, chopped
Equipment:
dutch oven
immersion blender
blender
pot
Cooking instruction summary:
Bring oil to medium heat in a large pot or Dutch oven. Add the onions and saut for 5-8 minutes or until tender. Add the chili powder, garlic and cumin and stir to coat the onions. Cook for 2 more minutes. Add the oregano and beans, stir and cook for 30 more seconds. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.Remove 2 cups of the bean/broth mixture into a blender (or container for an immersion blender) and process until smooth. Return pureed mixture to the pot. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally. Add the cilantro, lime juice, salt & pepper and stir to combine before serving.
Step by step:
1. Bring oil to medium heat in a large pot or Dutch oven.
2. Add the onions and saut for 5-8 minutes or until tender.
3. Add the chili powder, garlic and cumin and stir to coat the onions. Cook for 2 more minutes.
4. Add the oregano and beans, stir and cook for 30 more seconds.
5. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
6. Remove 2 cups of the bean/broth mixture into a blender (or container for an immersion blender) and process until smooth. Return pureed mixture to the pot.
7. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally.
8. Add the cilantro, lime juice, salt & pepper and stir to combine before serving.
Nutrition Information:
covered percent of daily need
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