American · Dinner
White Chicken Chili
Shredded chicken thigh simmered with white beans, green chilies, onion, and garlic in a cumin-scented broth thickened with cream cheese. Ground coriander and jalapeño add gentle warmth, while lime juice and cilantro finish the pot. Topped with Monterey Jack cheese and tortilla chips.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
695Calories
51.9gProtein
39.5gFat
30.9gCarbs
6.5gSugar
9.1gFiber
881mgSodium
253mgChol
15.1gSat Fat
752mgPotassium
285mgCalcium
2.8mgIron
1.1mcgVitamin B12
48mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into large chunks, dice the onion, mince the garlic and jalapeño.
2
Sauté
Heat the olive oil in a pot over medium heat, cook the onion, garlic, and jalapeño for 4 minutes until soft, then stir in cumin and coriander and cook 1 minute until fragrant.
3
Simmer
Add the chicken chunks, green chilies, and chicken stock, then simmer over medium-low heat for 25 minutes until the chicken shreds easily with a fork.
4
Build
Lift out the chicken, shred it with two forks, return it with the cannellini beans and cream cheese, and stir over low heat 5 minutes until creamy.
5
Plate
Stir in lime juice and half the cilantro, season with salt and pepper, ladle into a bowl, top with Monterey Jack, remaining cilantro, and tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 1/2 cup270g cooked cannellini beans, drained
- 8 oz115g, half of an 8 oz can canned green chilies
- 1 cup160g onion
- 4 cloves4 cloves garlic
- 22 small jalapeno
- 2 cup480ml chicken stock
- 3 oz86g cream cheese
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 2 tbsp2 tbsp olive oil
- 4 tbsp60ml lime juice
- 4 tbsp4 tbsp cilantro
- 2 oz56g Monterey Jack cheese
- 2 oz56g tortilla chips
- salt and black pepper to taste
