White chicken chili

7

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

White chicken chili

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.
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