White Chicken Chili LH
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 (14.5-ounce) cans white beans1 tablespoon canola oil1 medium jalapeno pepper, minced1 medium poblano peppers, chopped1 large onion, chopped4 garlic cloves, mincedKosher salt and freshly ground black pepper1 tablespoon ground cumin1 1/2 teaspoons ground coriander1 teaspoon chili powder4 cups low-sodium chicken broth4 cups water2 limes, juiced, plus lime wedges, for serving1 lb of rotisserie chicken (about half of a small chicken), skin removed and meat shredded1/4 cup chopped cilantro leavesLight Sour cream, for toppingTortilla chips, coarsely crushed, for toppingKraft Shredded 2% Mexican Four Cheese blend, for topping
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans until chunky ( I use my food processor). Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute. Stir in the chicken stock, water, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of light sour cream, shredded cheese, crushed tortilla chips, and fresh cilantro.
Serving Size: makes 11 1 - cup servings
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute. Stir in the chicken stock, water, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of light sour cream, shredded cheese, crushed tortilla chips, and fresh cilantro.
Serving Size: makes 11 1 - cup servings
Nutritional Info Amount Per Serving
- Calories: 209.3
- Total Fat: 7.2 g
- Cholesterol: 28.5 mg
- Sodium: 1,131.1 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 7.2 g
- Protein: 15.7 g
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