White Chicken Chili

You can never have too many American recipes, so give White Chicken Chili a try. Watching your figure? This gluten free recipe has 418 calories, 32g of protein, and 15g of fat per serving. For $2.31 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as an affordable main course. 1290 people were impressed by this recipe. If you have skinless boneless chicken breasts, cayenne pepper, chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes around 56 minutes. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Similar recipes are Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free}, 6th Annual Chili Contest: Entry #6 – Crock Pot Jalapeno Popper White Chicken Chili, and White Chicken Chili.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 36 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes. Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired. Recipe Source: Cooking Classy

 

Step by step:

1. Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes.

2. Add garlic and saute 30 seconds longer.

3. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

4. Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer.

5. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired. Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need

 

Related Videos: