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Easy White Chicken Chili
Ingredients
1 tablespoon
olive oil
1 large
onion, chopped
1
jalapeno, seeded and chopped
2 cloves
garlic, sliced
1 ½ pounds
boneless skinless chicken thighs
1 ½ teaspoon
salt
1 teaspoon
black pepper
4 cups
water
3 (15-ounce) cans
white beans, rinsed and drained, divided
1 (8-ounce) container
sour cream
2 (4-ounce) cans
diced green chilis
1 ½ cups
frozen corn
1 teaspoon
cumin
1 teaspoon
Mexican oregano
½ teaspoon
chili powder
Shredded Monterey Jack cheese
for topping
Diced avocados
for topping
Chopped cilantro
for topping
Instructions
STEP 1
Heat the olive oil in a large pot over medium heat. Add the onions, jalapenos, and garlic, and cook until translucent and soft, about 5 minutes.,
STEP 2
Add chicken, salt, pepper, and water to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the water and shred.,
STEP 3
Add half the white beans and sour cream to the pot. Use an immersion blender to blend the beans with the onions, garlic, and water mixture. This will create the creamy texture for the soup.,
STEP 4
Return the shredded chicken to the pot. Add the remaining white beans, green chilis, corn, cumin, oregano, and chili powder, and stir to combine.,
STEP 5
Bring the mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes. The soup will continue to thicken as it sits.,
STEP 6
Ladle the soup into 4-6 bowls and top it with cheese, avocados, and cilantro, if desired.
Nutrition Facts
(per serving)
Calories:
535 calories
Servings:
6 servings
Carbohydrates:
45 g
Fat:
20 g
Fiber:
12 g
Protein:
41 g
Sugar:
2 g
Meal Effort
Preparation:
5 minutes
Cook:
40 minutes
Total:
45 minutes