Recipe Background
What if you took a typical chili, with its bubbling red color, and removed the red? You’d have a unique twist on the dinnertime classic: Easy White Chicken Chili! It has all the meatiness, spiciness, and heartiness of regular chili, but with a pale golden color and a unique seasoning profile. Easy White Chicken Chili can be made in just 30 minutes, with no long simmering required, and with just a few steps! Let this soup warm you up this winter!
What if you took a typical chili, with its bubbling red color, and removed the red? You’d have a unique twist on the dinnertime classic: Easy White Chicken Chili! It has all the meatiness, spiciness, and heartiness of regular chili, but with a pale golden color and a unique seasoning profile. Easy White Chicken Chili can be made in just 30 minutes, with no long simmering required, and with just a few steps! Let this soup warm you up this winter!
Ingredients
- 1 pound lean ground chicken
- 1 medium onion chopped
- 2 (15 ounce) cans cannellini beans rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 (14.5 ounce) can reduced-sodium chicken broth
- reduced-fat sour cream optional, for topping
- cheddar cheese optional, shredded, for topping
- fresh cilantro optional, chopped, for topping
Directions
- In a large saucepan, cook the chicken and onion over medium-high heat until chicken is no longer pink, about 6-8 minutes, breaking up the chicken into crumbles.
- Pour 1 can of the beans in a small bowl and mash slightly.
- Stir the mashed beans, the remaining can of beans, the chiles, cumin, oregano, pepper and the broth into the chicken mixture.
- Bring the chicken mixture to a boil.
- Reduce the heat to low and allow the mixture to simmer, covered, until the flavors are blended, about 12-15 minutes. Serve with your favorite toppings as desired.
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