White Chicken Chili

I hate the cold weather.  Whenever it gets below 50 degrees here, I feel like I might freeze.  Yes, I am serious.  And yes, it does get chilly in Atlanta.  I know you probably think I’m crazy, but we do get snow here every once in a while. I don’t think I could handle the cold weather all the time, but I do think I could warm up with a great chili recipe.

What I love about chili is how it just warms me up – body and soul.  I don’t know what it is about chili that makes me so happy and content, but that is exactly what I become; content through and through.

Sometimes you find a recipe online and realize that the steps it takes to make it are just too difficult.  Well, you won’t get that with this amazing recipe.  Not only does this have incredible flavor (my husband let out a full on “Mmmmh” when he ate it the first time), it is so simple to make.

The secret to making this dinner super quick is cooking the chicken breasts in with everything else.  You read that right.  You don’t have to cook the chicken ahead of time.  You add the raw chicken straight into the pot and cook it with all the delicious spices and beans.

As the temperature starts to really cool down (it’s almost December y’all), I know that I will be making this recipe quite a few times.

Related:  3 Bean Turkey Chili

To make this white chicken chili recipe:

Heat a large pot on medium-low heat. Add in the olive oil.  When the oil is hot, add in the onion and pepper. Cook until the veggies are soft, about 6 minutes.

Add the chili powder, garlic, sat, cumin, oregano and coriander. Stir together and cook about 2 minutes.  Add in chicken broth and drained beans. Mix together.  Lay the chicken breasts into the mixture. Bring the pot to a boil. Reduce heat and simmer for about 20 minutes, covered, until the chicken is cooked through.

Once the chicken is cooked through, remove it and shred it. Add it back to the pot and mix with the bean mixture. Add in the salsa verde and mix to combine.  Lime juice and cilantro can be added for garnish and flavor, if needed.

White Chicken Chili

Dash of Herbs

This recipe is 0 SmartPoints per serving, 1 cup of chili.

No ratings yet

Print Recipe Pin Recipe Rate this Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Soup

Cuisine American

Servings 10 servings

Calories 305 kcal

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion chopped
• 1 medium poblano chile seeded and diced
• 4 cloves garlic minced
• 1 Tablespoon chili powder
• 2 teaspoon kosher salt or to taste
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 4 cups reduced sodium chicken broth
• 2 pounds chicken breasts uncooked
• 45 oz canned cannellini beans drained and rinsed
• 1 1/2 cups salsa verde

Instructions

 

• Heat a large pot on medium-low heat. Add in the olive oil.  When the oil is hot, add in the onion and pepper. Cook until the veggies are soft, about 6 minutes.
• Add the chili powder, garlic, sat, cumin, oregano and coriander. Stir together and cook about 2 minutes.  Add in chicken broth and drained beans. Mix together.
• Lay the chicken breasts into the mixture. Bring the pot to a boil. Reduce heat and simmer for about 20 minutes, covered, until the chicken is cooked through.
• Once the chicken is cooked through, remove it and shred it. Add it back to the pot and mix with the bean mixture. Add in the salsa verde and mix to combine.
• Lime juice and cilantro can be added for garnish and flavor, if needed.

Nutrition

Calories: 305kcalCarbohydrates: 33gProtein: 31gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 58mgSodium: 864mgPotassium: 1132mgFiber: 7gSugar: 3gVitamin A: 526IUVitamin C: 13mgCalcium: 115mgIron: 5mg

Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!