White Chicken Chili Recipe
This white chicken chili recipe is a delicious and comforting meal perfect for chilly days or whenever you want something hearty and satisfying.
Ingredients
- olive oil spray
- 2 smallpoblano peppers (sliced)
- 1sweet onion (sliced)
- 1 ½ tablespooncumin
- 15 ozcan white northern or navy beans (with their liquid)
- 4 cupslow sodium chicken broth
- 1bay leaf
- 1 ½ poundschicken breasts (or boneless chicken thighs)
- ½ teaspoonkosher salt (plus a few pinches)
- 46-inch corn tortillas (yellow or white)
- 1 cupsweet corn (fresh or frozen)
- chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping)
- optional toppings: sliced avocado (greek yogurt, low-fat sour cream, diced red onion, or jack cheese)
Directions
- 1
Preheat the oven to 350F.
- 2
In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
- 3
Add cumin and cook, stirring often until fragrant, about 2 minutes.
- 4
Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
- 5
While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
- 6
Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- 7
Remove chicken breast from pot, shred and reserve.
- 8
Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
- 9
To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.