White Chicken Chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 teaspoon Olive Oil (Extra Virgin); 3 tablespoons, finely chopped Onions (Yellow); 1 tablespoon, canned, drained Green chiles; 1/3 cup, low-sodium with their liquid Beans (Great Northern, Canned); .31 cup, plus tablespoon Low-sodium chicken or vegetable broth; 1/3 teaspoon Garlic powder; a pinch Black pepper; 1/3 teaspoon Ground cumin; 1/4 cup, cubed Chicken Breast (Broiler Or Fryers, Cooked); 1 1/2 tablespoons, shredded Mozzarella Cheese; a little, chopped, to garnish (optional) Fresh parsley

A bowl of white chicken chili with Great Northern beans, green chiles and cumin — about 251 calories and 21 g protein per serving.

251kcal per serving

21.5gprotein

21.2gcarbs

8.9gfat

299 mgsodium

Sodium is calculated without salt added to taste.

Estimated; may vary.

Prep10 min

Cook20 min

Total30 min

Makes1 serving

DifficultyEasy

White chicken chili is the pale cousin of the tomato kind: Great Northern beans, cooked chicken and green chiles simmered in chicken broth with cumin, finished with a little shredded mozzarella. One bowl comes to about 251 calories with 21 g of protein and 7 g of fibre, most of it from the beans.

Do not drain the beans. The starchy liquid in the can is what turns broth into chili, so it goes in with the beans and simmers uncovered for ten minutes until the pot looks thick rather than soupy. If it stays thin, mash a spoonful of beans against the side of the pan.

This is a good home for leftover roast chicken or a rotisserie bird. The chili reheats well and thickens further overnight, so loosen it with a splash of broth. Serve with a squeeze of lime, sliced jalapeno, or a corn tortilla warmed in a dry skillet.

Ingredients

Servings

Olive Oil (Extra Virgin)1 teaspoon (4.5 g)
Onions (Yellow)3 tablespoons, finely chopped (18 g)
Green chiles1 tablespoon, canned, drained (17 g)
Beans (Great Northern, Canned)1/3 cup, low-sodium with their liquid (87 g)
Low-sodium chicken or vegetable broth.31 cup, plus tablespoon (69 g)
Garlic powder1/3 teaspoon
Black peppera pinch
Ground cumin1/3 teaspoon
Chicken Breast (Broiler Or Fryers, Cooked)1/4 cup, cubed (35 g)
Mozzarella Cheese1 1/2 tablespoons, shredded (9.5 g)
Fresh parsleya little, chopped, to garnish (optional)

Cook’s tips

Keep the bean liquid; it thickens the chili without any flour. Simmer uncovered so it reduces.
Toast the cumin in the oil with the onion for the last minute; it tastes rounder than cumin added to the liquid.
Cool leftovers within 2 hours, refrigerate in a covered container up to 3 days, and reheat to 165°F. Reheated chicken must reach 165°F.
Contains: milk (mozzarella cheese).
Naturally gluten-free. Dairy-free: skip the cheese and top with diced avocado. Plant-based: replace the chicken with an extra 1/4 cup of beans and use vegetable broth.

Method

Wash your hands and all surfaces before you start.
Heat the olive oil in a saucepan over medium heat. Cook the onion 4 to 5 minutes, until soft.
Add the green chiles, the beans with their liquid, broth, garlic powder, pepper and cumin.
Stir in the cubed cooked chicken and bring to a boil.
Reduce the heat and simmer uncovered about 10 minutes, until the chili thickens to your liking.
Reheated chicken should reach 165°F. Ladle into a bowl and top with shredded mozzarella and parsley.

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