Main
White Chicken Chili
50 minServes 6Nutri-Score B€€
B
50 min
50 minWhite Chicken Chili
what you need
Ingredients
chicken breast (diced)Meat3 pieces
cannellini beans (canned, drained and rinsed)Pantry400 g
onion (diced)Produce1 piece
red bell pepper (diced)Produce1 piece- jalapeños (minced)Produce3 pieces
- frozen sweet corn (frozen)Produce200 g
garlic (minced)Produce4 pieces
flourPantry30 g
cumin (ground)Spices10 g
ancho chili powderSpices5 g- smoked paprikaSpices2.5 g
- cayenneSpices1 g
oregano (dried)Spices1 g
saltSpices5 g
pepper (ground)Spices2 g- chicken stockPantry750 ml
- neutral oilPantry30 ml
- fresh cilantro (chopped)Produce30 g
per serving
Nutrition
218kcal
- Carbs
- 16 g
- Proteins
- 22 g
- Fat
- 8 g
what you’ll use
Tools
Stockpot
Frying pan
Spatula
step by step
Method
- Step 1
Sauté the vegetables
- Heat the neutral oil in a stockpot over medium heat.
- Add the onion, red bell pepper and jalapeños and cook until softened.
- Add the minced garlic and cook until fragrant.
- Step 2
Toast the spices
- Stir in the cumin, ancho chili powder, smoked paprika, cayenne and oregano.
- Cook, stirring, until the spices are fragrant.
- Step 3
Make the roux
- Sprinkle the flour over the vegetables and stir to coat.
- Cook, stirring constantly, to remove the raw flour taste.
- Step 4
Add the stock
- Slowly pour in the chicken stock while stirring to avoid lumps.
- Season with salt and pepper.
- Step 5
Add chicken, beans and corn
- Add the diced chicken, cannellini beans and frozen sweet corn.
- Stir everything together.
- Step 6
Simmer the chili
- Bring to a gentle simmer and cook until the chicken is cooked through and the chili has thickened, stirring occasionally.
- Step 7
Finish and serve
- Stir in the fresh cilantro.
- Taste and adjust the seasoning, then serve.