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White Chicken Chili
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White Chicken Chili

55 minServes 6Nutri-Score B€€
from @passme.thesalt2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oil (for searing)Pantry30 ml
  • chicken breasts (seasoned with Italian seasoning, garlic salt and pepper)Meat2 pieces
  • Italian seasoning (to season the chicken)Spices2 g
  • garlic salt (to season the chicken)Spices3 g
  • pepper (to season the chicken)Spices1 g
  • butterDairy56 g
  • onion (medium, diced)Produce1 piece
  • jalapeño (diced)Produce1 piece
  • garlic (cloves, minced)Produce3 pieces
  • cumin (ground)Spices3 g
  • chili powderSpices2.5 g
  • smoked paprikaSpices2.5 g
  • saltSpices6 g
  • pepper (ground)Spices2 g
  • mild fire roasted diced green chiles (2 cans of 4 oz, drained)Pantry227 g
  • Great Northern beans (cans, drained and rinsed)Pantry2 pieces
  • corn (cans, drained)Pantry2 pieces
  • chicken brothPantry960 ml
  • cream cheese (softened)Dairy142 g
  • heavy creamDairy120 ml
  • cilantro (chopped, for topping)Produce15 g
  • green onion (sliced, for topping)Produce2 pieces
  • shredded white cheddar (for topping)Dairy60 g
  • lime (cut into wedges, for topping)Produce1 piece
  • avocado (sliced, optional topping)Produce1 piece

per serving

Nutrition

474kcal

Carbs
35 g
Proteins
29 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan

step by step

Method

  1. Prep the vegetables

    • Dice the onion and jalapeño.
    • Mince the garlic.
    Step 1

  2. Sear the chicken

    • Heat the olive oil in a large pot over medium to medium-high heat.
    • Add the chicken breasts and season with Italian seasoning, garlic salt and pepper.
    • Sear on both sides, then set aside; the chicken does not need to be fully cooked.
    Step 2

  3. Sauté the aromatics

    • Lower the heat slightly and melt the butter in the pot.
    • Add the onion and jalapeño and sauté for a few minutes, scraping the bottom of the pot.
    • Add the garlic and stir.
    Step 3

  4. Add the spices

    • Stir in the cumin, chili powder, smoked paprika, salt and pepper.
    • Sauté, stirring, for another five minutes.
    Step 4

  5. Simmer the chili

    • Add the fire roasted green chiles, beans, corn and chicken broth.
    • Return the chicken to the pot and bring to a boil.
    • Reduce the heat to low, cover and simmer.
    Step 5

  6. Shred the chicken

    • Remove the chicken from the pot and shred it.
    • Return the shredded chicken to the pot.
    Step 6

  7. Make it creamy

    • Add the cream cheese and stir; it may look clumpy at first.
    • Simmer until smooth.
    Step 7

  8. Finish and serve

    • Pour in the heavy cream and stir.
    • Prepare the toppings: cilantro, green onion, shredded cheese, lime wedges and avocado.
    • Serve the chili topped as desired.
    Step 8
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