White Chicken Chilli in pottery on napkin on table with garnish on wooden table
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White Chicken Chili

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Servings: 6
Calories: 233kcal

Ingredients

  • 1 tbsp. olive oil
  • 1 medium sweet onion chopped
  • 2 garlic cloves minced
  • 1 lb boneless skinless chicken breasts cubed
  • 4 c organic chicken broth
  • 1 medium jalapeƱo pepper
  • 2 tsp. ground cumin
  • 2 tsp. dried cilantro
  • 1 medium poblano pepper
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp. cayenne pepper
  • 2 14 oz cans great northern beans drained, divided
  • 1 tbsp. Waxing Kara Honey
  • 2 limes juiced

Optional Garnish

  • 1 c shredded Monterey Jack cheese
  • Avocado slices
  • Fresh cilantro leaves chopped
  • Lime wedges
  • Sour cream
  • Sliced jalapeno pepper

Instructions

  • In a Dutch oven over medium heat, saute onion in oil until lightly browned. Add garlic; cook 1 minute longer.
  • 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.
  • With a fork, mash one can of white northern beans until smooth. Add to dutch oven to thicken the sauce.
  • Stir in remaining beans and lime juice.
  • Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Nutrition

Calories: 233kcal | Carbohydrates: 10g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 770mg | Potassium: 638mg | Fiber: 2g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 48.8mg | Calcium: 205mg | Iron: 2.8mg