Easy White Chicken Chili Recipe
This dish is rich and satisfying. I find that the ingredients for this dish are usually in my pantry. Bon Apetit!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 tbsp. olive oil
- 1 medium sweet onion chopped
- 2 garlic cloves minced
- 1 lb boneless skinless chicken breasts cubed
- 4 c chicken broth organic
- 1 medium jalapeño pepper
- 2 tsp. cumin ground
- 2 tsp. cilantro dried
- 1 medium poblano pepper
- Salt and pepper
- 1/2 tsp. cayenne pepper
- 1 tbsp. Waxing Kara Honey
- 2 14 oz cans great northern beans drained, rinsed, divided
- 2 limes juiced
- 1 c shredded Monterey Jack cheese
- Avocado slices
- Fresh cilantro leaves chopped
- Lime wedges
- Sour cream
- Sliced jalapeno pepper
In a Dutch oven over medium heat, saute onion in oil until lightly browned. Add garlic; cook 1 minute longer.
Cut chicken breast into cubes. Add chicken cubes and brown.
Stir in the broth, chilies, cumin, dried cilantro, cayenne and kosher salt and pepper; bring to a boil.
Reduce heat to low.
Rinse one can of beans and drain. With a fork, white northern beans until smooth. Add to dutch oven to thicken the sauce.
Stir in the second can of rinsed whole beans and lime juice.
Simmer for 40 minutes.
Calories: 224kcal | Carbohydrates: 10g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 768mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 48mg | Calcium: 184mg | Iron: 2mg