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5

White Chicken Chili {Progressive Eats}

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 440kcal
Author Lauren Keating

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
  • ½ teaspoon coriander
  • ¼ 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

  • ¼ cup sour cream plus additional for serving
  • fresh cilantro and lime wedges for serving

Instructions

  • 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.
  • 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.
  • 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.
  • Serve with cilantro, sour cream, and lime wedges.

Notes

Adapted from Ellie Krieger

Nutrition

Calories: 440kcal | Protein: 40.3g | Fat: 8.8g | Fiber: 12.2g