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White Chicken Chili


  • 1  tablespoon  olive oil
  • 1 small yellow onion  , chopped (about ½ cup)
  • 2 cloves garlic  , finely minced (or 1 ½ teaspoons garlic powder)
  • 2 1/2 cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • ½ teaspoon paprika
  • 1/2 small lime , juice from
  • salt and freshly ground black pepper  , to taste
  • 2 15 oz cans Great Northern beans
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken , shredded (rotisserie or left-over chicken*)
  • Toppings: cilantro, tortilla chips, , shredded cheese, green onion, avocado, or other desired toppings
White Chicken Chili


  • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds.
  • Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
  • Drain and rinse beans in a strainer.
  • Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) . Add pureed beans, whole beans and corn to the soup pot.
  • Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  • Remove from heat and stir in sour cream and cooked chicken.
  • Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

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