Main
White Chicken Chili
1 hServes 8Nutri-Score C€€
C
1 h
1 hWhite Chicken Chili
what you need
Ingredients
chicken breast (cooked and shredded)Meat700 g
navy beans (canned, drained)Pantry400 g- cannellini beans (canned, drained)Pantry400 g
- Great Northern beans (canned, drained)Pantry400 g
- black beans (canned, drained)Pantry400 g
- whole kernel corn (canned, drained)Pantry340 g
- Rotel diced tomatoes with green chiles (canned, undrained)Pantry800 g
onion powderSpices6 g- roasted garlic powderSpices6 g
- ranch seasoning mix (one packet)Pantry28 g
- taco seasoning mix (one packet)Pantry28 g
- white chicken chili seasoning mix (one packet)Pantry28 g
- chicken brothPantry400 ml
cream cheese (block, softened)Dairy225 g
shredded cheese (for topping)Dairy100 g- tortilla strips (for topping)Pantry60 g
per serving
Nutrition
389kcal
- Carbs
- 40 g
- Proteins
- 26 g
- Fat
- 14 g
what you’ll use
Tools
Stockpot- Stovetop
- Can opener
wooden spoon
step by step
Method
- Step 1
Combine the beans, corn and tomatoes
- Add the navy beans, cannellini beans, Great Northern beans and black beans to a large pot.
- Stir in the corn and the Rotel diced tomatoes with their juices.
- Step 2
Add the chicken and seasonings
- Add the shredded chicken to the pot.
- Sprinkle in the onion powder, roasted garlic powder, ranch seasoning, taco seasoning and white chicken chili seasoning.
- Stir everything together so the seasonings are evenly distributed.
- Step 3
Pour in the broth
- Pour in the chicken broth to loosen the chili.
- Add more or less broth depending on how thick you like it.
- Step 4
Simmer the chili
- Bring the pot to a gentle simmer over medium heat.
- Let it simmer, stirring occasionally, until the flavors come together.
- Step 5
Melt in the cream cheese
- Add the block of cream cheese and stir until fully melted and the chili is creamy.
- Step 6
Serve with toppings
- Ladle the chili into bowls.
- Top with shredded cheese and tortilla strips.