White Chicken Chili -

White Chicken Chili

A wonderful spice profile adds amazing flavor to this classic comfort food.

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Course: Main Course

Cuisine: American

Keyword: chicken, chili powder, poblano

Prep Time: 20

Cook Time: 25

Servings: people

Calories: 649kcal

Author: Candace Bourzac

Ingredients

1 lb chicken (I used chicken breast tenders)
5 cups broth (chicken or veggie)
1 cup heavy cream
4 oz can green chilis
2 15 oz cans white cannellini beans
1 poblano pepper
1/2 large yellow onion
3 cloves garlic
1 15 oz can sweet corn
2 tsp cumin
1/2 tsp sumac
1/2 tsp chili powder
1/2 tsp salt and pepper each
1 tsp lime zest
1 tbsp olive oil

Instructions

Add the 5 cups of broth and chicken to a large pot and bring to a boil. Cook chicken thoroughly. The chicken tenders I used for this recipe only took about ten minutes to cook. If you get a different cut, it may take longer. Chicken should be cooked to an internal temperature of 165 degrees.
Once chicken is cooked, remove from pot and set on a paper towel lined plate to drain. Keep the broth. Skim the white foam off the top.
As the chicken is cooking, dice the poblano and onion. Mince the garlic. Saute poblano and shallots in 1 tbsp of olive oil. Once the poblano and shallots have been sauteing for about a minute, add the minced garlic. Stir the veggie mixture regularly to prevent them from sticking to the pan. After a few minutes, they should be done.
Add the 5 cups of broth to the pot. Add the 1 cup of heavy cream to the broth and stir to incorporate.
Add the shredded chicken, beans, corn, green chilis, and stir to incorporate. Add the 1 tsp lime zest, 2 tsp cumin, 1/2 tsp sumac, 1/2 tsp chili powder, and 1/2 tsp each salt and pepper. Stir to incorporate.
Bring to a boil and boil for 5 minutes. Simmer on medium heat for 20 minutes.

Notes

Store in the fridge in an airtight container for up to 4 days.
Can be frozen without the cream. Freeze in an airtight container for up to 3 months. Thaw out in the fridge overnight. Heat on the stove, add the cream before the soup gets hot.
To reduce sodium, either cut the broth with water to your taste, or you can use 1 bouillon cube to 5 cups of water. The spices give the soup its flavor.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition