This week enjoy white chicken chili! This super easy high protein meal is great when you want that perfect cozy tasty dinner!
Prep Time: 15 Mins Total: 50 Mins Servings = 6-8
Calories: 416kcal Carbohydrates: 29g Protein: 37g Fat: 14g
Ingredients/ Equipment:
- 1 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained, rinsed
- 1 1/2 cups frozen corn
- 1/2 cup sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 1/4 cup crushed tortilla chips, for serving
- 1/4 cup shredded Monterey Jack, for serving
Directions:
- In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
- Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
- Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
Original recipe can be found at delish here!
