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–+ servings
chicken chili

White Chicken Chili

Super simple white chicken chili, the perfect transition into soup season
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, main dish, potluck
Cuisine American
Servings 4 servings
Calories 278 kcal

Equipment

  • Large sauce pan OR 3.5 quart dutch oven
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1.5 pounds boneless skinless chicken breast, diced into ½ inch cubes or ground chicken or turkey
  • 2 cups low sodium chicken broth
  • 1 can diced tomatoes with green chilis
  • 2 16 oz cans low sodium cannellini beans
  • 1 teaspoon lime juice
  • 1 tablespoon cornstarch

Seasoning Mix

  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper optional
  • ½ teaspoon cayenne pepper optional

Instructions
 

  • In a large saucepan or 3.5 qt. dutch oven, over medium-high heat, begin to brown the chicken on all sides. Add the seasoning mix and stir until the chicken is evenly coated.
  • Once the chicken is browned on all sides and the seasoning has evenly coated the meat, add the chicken broth and use a wooden spoon to loosen the brown bits on the bottom of the pan.
  • Add the diced tomatoes with green chilis and cannellini beans directly to the saucepan, do not drain and bring up to a boil.
  • Reduce heat to low. Take 1 tablespoon of liquid from the saucepan and add to a small bowl to combine with the cornstarch and lime juice to make a slurry, once the slurry mixture is homogeneous, add back to the saucepan and bring up to a boil, once the chili begins to thicken, simmer for about 30 minutes.
  • Taste, add salt and/or pepper if necessary
  • Serve with cornbread, beer bread and garnish sour cream, red onion, cilantro, and avocado.

Notes

  1. The seasoning mix is pretty spicy as written.  If you prefer a milder chili, omit the white pepper and/or the cayenne pepper.
  2. I've not tested this recipe using arrowroot as a substitute for corn starch.  However, if your dietary needs or desires require you to avoid cornstarch, the use of double the amount of arrowroot should yield a similar thickening result. Additionally, instead of using the hot liquid, reserve 1-2 tablespoons of room temperature chicken broth to make your slurry. Arrowroot can lose it's thickening power when mixed into hot liquid.
  3. This recipe scales really well up or down.

Nutrition

Serving: 1servingCalories: 278kcalCarbohydrates: 9gProtein: 40gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 109mgSodium: 544mgPotassium: 967mgFiber: 2gSugar: 3gVitamin A: 435IUVitamin C: 12mgCalcium: 59mgIron: 3mg
Keyword chicken, chili, easy
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