White Chicken Chili

6 steps

Updated at: Thu, 17 Aug 2023 00:20:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories361.8 kcal (18%)

Total Fat16.7 g (24%)

Carbs27.9 g (11%)

Sugars4.3 g (5%)

Protein26.1 g (52%)

Sodium1227.9 mg (61%)

Fiber8.8 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbchicken breasts

Cooked, shredded, Can use Rotisserie chicken

1onion

medium

1 clovegarlic

or 1.5 tsp garlic powder

1 Tbspcanola oil

2 x 15 ozcans great northern white beans

rinsed and drained

1 x 14.5 ozcan chicken broth

2 x 4 ozcans chopped green chilies

1 tspsalt

1 tspground cumin

1 tspdried oregano

½ tspground black pepper

¼ tspcayenne pepper

0.5 bunchfresh kale

washed and torn into bite size pieces

1 ½ cupssour cream

½ cupchicken broth

Instructions

Step 1

To make shredded chicken, preheat oven to 375°F. Mix the following in a small bowl: 1 tsp chili powder, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika. Place the chicken breasts in a baking dish and season with the spice mixture. Slowly pour 1/2 cup chicken broth onto the bottom of the dish (so as not to disturb the spices) and cover with foil. Bake 35-40 minutes. Set aside to cool for 5 minutes, then shred the chicken.

Step 2

In Dutch oven saute onion in oil until soft. Add garlic to saute

Step 3

Add beans, shredded chicken, broth, chilies, salt, cumin, oregano, black pepper, and red pepper to onion and garlic mixture

Step 4

Bring to boil, reduce heat and simmer uncovered for 30 minutes

Step 5

Stir in kale and remove from heat

Step 6

Before serving, stir in sour cream