Small Batch White Chicken Chili
Ingredients
The soup
-
½
lb.
boneless skinless Chicken Breast
-
½
tsp.
Cumin
-
½
tsp.
Smoked Paprika
-
½
tsp.
Garlic Powder
-
¼
tsp.
Cayenne Pepper (optional)
-
½
tsp.
Kosher Salt (or ¼ tsp. Sea Salt)
-
2
tbsp.
Oil (Avocado or Olive, divided)
-
½
cup
finely chopped Yellow Onion
-
1
clove
Garlic, minced
-
4
oz.
canned Green Chiles
-
2
cups
Chicken Stock
-
1
can (14 oz.)
Great Northern Beans, drained and rinsed
-
½
tsp.
Mexican Oregano
-
¼
cup
Sour Cream
-
⅓
cup
shredded Jack Cheese
Optional toppings
-
handful
crushed Tortilla Chips
-
chopped Green Onions
-
sliced Jalapeños (pickled or fresh)
-
chopped fresh Cilantro
-
fresh Lime Wedges
-
extra Shredded Cheese
-
extra Sour Cream
-
sliced Avocado
Instructions
- Season the chicken on all sides with 1 ½ teaspoons of the spice blend and set aside.
- In a skillet, heat half of the oil and cook the chicken until browned and cooked through, then transfer to a bowl and cover to keep warm.
- Add the remaining oil to the skillet, then add onions and a pinch of salt, cooking until tender and slightly browned.
- Stir in the garlic and cook until fragrant.
- Add green chiles, chicken stock, beans, oregano, and remaining seasoning, bring to a boil, then simmer for 15 minutes.
- Shred the chicken while the soup simmers.
- Stir in the shredded chicken, sour cream, and cheese, then simmer for another 15 minutes.
- Serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
2
Calories
526
Total fat
24g
Total carbohydrates
38g
Total protein
36g
Sodium
800mg
Cholesterol
80mg
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