White Chicken Chili
Easy white chicken chili, topped with sour cream and cilantro.
Servings: 12 servings
Calories: 269kcal
Ingredients
- 8 skinless, boneless, chicken breast halves
- 2 medium onions, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon vegetable oil
- 4 cups chicken broth, preferably homemade
- 4 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can cannellini beans, drained, rinsed and mashed
- 2 4½-ounce cans chopped green chilis
- 1 teaspoon salt
- ¾ teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cayenne pepper
Instructions
- Cut chicken into bite-size pieces.
- Sauté chicken, onion and garlic in hot oil over medium-high heat for about 10 minutes or until chicken is done.
- Stir in chicken broth and then remaining 10 ingredients. Bring to a boil and then cover, reduce heat and simmer for 30 minutes.
- Ladle into bowls and top with fresh chopped cilantro and sour cream.
Notes
This chili is freezer friendly, stash some away for later.
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 699mg | Potassium: 570mg | Fiber: 10g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 5mg