White chicken chili
By Chatelaine
Photo, Erik Putz.
Add this hearty white chicken chili to your weeknight rotation.
Ingredients
-
3 cups
low-sodium
chicken broth
-
500 g
skinless, boneless
chicken breasts
, halved horizontally
-
2 tsp
canola oil
-
1
onion
, finely chopped
-
2
garlic cloves
, minced
-
1 tbsp
Tex-Mex spice blend
, such as Clubhouse
-
1 540-mL can
cannellini
beans
, drained and rinsed
-
1 1/2 cups
frozen
corn kernels
-
1 tbsp
finely chopped, pickled
jalapenos
-
1 tbsp
pickled
jalapeño brine
-
1/2 cup
sour cream
-
1/2 cup
chopped
cilantro
-
1/2 cup
shredded Monterey Jack
cheese
, (optional)
Instructions
- BOIL broth in a medium saucepan. Reduce heat to medium-low and add chicken breasts. Gently poach, covered, flipping halfway, until cooked through, 18 to 20 min.
- REMOVE chicken to a cutting board, reserving broth. Use two forks to shred chicken. Set aside.
- HEAT a large saucepan over medium-high. Add oil, then onion. Cook, stirring often, 2 min. Add garlic and seasoning. Cook for 1 min. Reduce heat to medium. Add beans, corn, jalapenos, brine and reserved broth, then bring to a boil.
- ADD chicken and sour cream into chili. Cook until mixture thickens slightly, 2 to 3 min.
- SCOOP chili into bowls. Top with cilantro, cheese and more chopped jalapenos and sour cream, if desired.
Nutrition (per serving)
- Calories
- 400,
- Protein
- 43 g,
- Carbohydrates
- 37 g,
- Fat
- 10 g,
- Fibre
- 9 g,
- Sodium
- 879 mg.