Creamy White Chicken Chili
Ingredients
The chili
-
2
pounds
skinless chicken thighs or breasts
-
½
cup
diced onions
-
½
cup
diced green peppers
-
2-3
cloves
garlic
-
1
cup
chicken broth
-
2
15.5 oz cans
navy beans or Great Northern beans
-
15.5
oz can
diced tomatoes and chilis
-
1
cup
whole kernel corn
-
1
cup
grated Colby and Monterey Jack cheese
-
4
oz
cream cheese
The spices
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
oregano
-
½
teaspoon
smoked paprika
-
½
teaspoon
cayenne pepper
-
to taste
salt and pepper
The oil
Instructions
- Heat olive oil in a large soup pot over medium-high heat and sear the chicken until no longer pink.
- Remove the chicken and set aside.
- Sauté onions, bell peppers, and garlic until the onions are translucent.
- Add broth to deglaze the pot.
- Return the chicken along with beans, diced tomatoes, and spices to the pot and stir.
- Bring to a boil, then reduce heat and simmer for about 20-30 minutes.
- Add corn, grated cheese, and softened cream cheese, stirring until combined.
Nutrition Facts (estimated)
Servings
9 cups
Calories
336
Total fat
12g
Total carbohydrates
17g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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