Savory, chickeny, filling and oh so good. PCOS chili for the win.
White Chicken Chili
Description
Whether you're looking for a leaner chili that ticks the spice and savory boxes or something cozy to sink into for the night, our white chicken chili is a favorite. Top with plain yogurt to cool the spice and cilantro for extra zing.
Ingredients
Instructions
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In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.
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Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
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Return the pot to medium, stir in the chicken and cook until heated through, about 3 minutes. Juice the lime over the pot, then taste for seasonings and add more salt, blackpepper, and cayenne, if desired.
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Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, yogurt,chopped fresh cilantro, etc. Be sure to add the calories for any desired toppings.
Servings 4
- Amount Per Serving
- Calories 466kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1g5%
- Cholesterol 81mg27%
- Sodium 2315mg97%
- Potassium 383mg11%
- Total Carbohydrate 43g15%
- Dietary Fiber 17g68%
- Sugars 5g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make shredded chicken breast, spray a little olive oil into a sauté pan over medium heat. Add the chicken. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over. Once the chicken is flipped over, add 3/4 cup of fat-free chicken broth or water to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Cook the chicken for another 7-10 minutes. Once chicken is cooked through, use two forks to separate the chicken meat and shred as you separate. You can also use a stand mixer to shred.