White Chicken Chili {Progressive Eats}

One Pan

White Chicken Chili // @HealthyDelish

A few weeks ago, Shawn asked me to make chili for dinner. I wasn’t really feeling it – to me, chili is winter food and I’m just not ready – so we compromised and made this white chicken chili instead of our usual favorite beef chili. Made with chicken and white beans instead of beef and tomatoes, white chicken chili seems lighter, fresher, and perfect for a rainy fall night.

I make mine with thighs and three kind of peppers (poblanos, jalapeños, and New Mexican green chile powder) to give my chili tons of flavor. It’s ready in just about an hour, but it’s even better the next day. Luckily, it makes a ton so you can enjoy it both ways.

When you’re tired of eating it plain, it also makes awesome nachos: top tortilla chips with the chili (try not to add too much broth), shredded cheddar cheese, and pickled jalapeños and bake until the cheese melts; top with plenty of Tabasco sauce and serve piping hot.

White Chicken Chili // @HealthyDelish

White Chicken Chili {Progressive Eats}

White Chicken Chili {Progressive Eats}

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 poblano peppers, diced
  • 1 jalapeno pepper, minced
  • 2 cloves garlic, minced
  • 2 Tablespoons New Mexican green chile powder
  • 1 Tablespoon flour
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 (15.5-ounce) cans small white beans, rinsed and drained
  • 4 cups chicken stock
  • 2 cups frozen corn

Salt

  • 1/4 cup sour cream, plus additional for serving
  • fresh cilantro and lime wedges, for serving

Instructions

  1. Heat the oil in large pot set over medium heat. Add the onion, celery and peppers; cook until soft – about 8 minutes. Add the garlic, flour and spices; cook 30 seconds.
  2. Add the chicken thighs, and cook until browned – about 5 minutes. Add the beans, broth and oregano. Bring to a simmer and cook 30 minutes.
  3. Remove the chicken from the pot and shred. Return the meat to the pot. Add the corn and cook 15 minutes. Stir in the sour cream and season to taste with salt.
  4. Serve with cilantro, sour cream, and lime wedges.

Notes

Adapted from Ellie Krieger

Nutrition Information

Amount Per Serving Calories 440Total Fat 8.8gFiber 12.2gProtein 40.3g

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Appetizer

Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast

Salad

Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living

Soups

Creamy Hatch Green Chile and Cheese Soup – Creative Culinary

White Chicken Chili – Healthy Delicious

Main Course

Epic Creamy Chicken Enchiladas – Miss in the Kitchen

Bread

Homemade tortillas – Stetted

Sides/Veggies

Tex Mex Rice with Bacon – The Heritage Cook

Vegetable Fajitas – Spice Roots

Pinto Beans with Fresh Tomato Relish – Never Enough Thyme

Beverage

Frozen Virgin Strawberry Margarita – Barbara Bakes

Desserts

Mexican Spiced Chocolate Flan – Pastry Chef Online

Margarita Cheesecake – That Skinny Chick Can Bake

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen.

By on September 30th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

25 thoughts on “White Chicken Chili {Progressive Eats}”

  1. Chili is perfect for the dip in temperatures at this time of year, I love chili any time, usually with extra beans or something else added. Loved the chicken Chili, strange but we’ve had lots of chicken curry but never chicken chili before

    Reply

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