American · Dinner
White Chicken Chili
White chicken chili of tender thigh and cannellini beans simmered with green chiles and cumin, finished with sour cream and scallions for a mild, creamy bowl.
$
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
485Calories
34gProtein
19gFat
38gCarbs
4gSugar
6gFiber
780mgSodium
98mgChol
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Instructions
1
Prep
Dice the chicken thighs into bite-size pieces. Chop the onion and garlic. Drain and rinse the cannellini beans.
2
Saute
Cook the chicken in oil over medium-high heat 6-7 minutes until lightly coloured, then add onion and garlic and cook 2-3 minutes until soft.
3
Bloom
Stir in green chiles, cumin, and oregano over medium heat 1 minute until fragrant and the spices coat the chicken.
4
Simmer
Add the beans and stock. Simmer over low heat 25-30 minutes until thickened and the chicken is tender and cooked through.
5
Plate
Stir in the sour cream off the heat. Ladle into bowls and top with scallions and tortilla chips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 2 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 200g (7.1 oz / 2 cans) canned green chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- 300g (10.6 oz / 1 can) canned cannellini beans
- 600ml (2 1/2 cup) chicken stock
- 6 tbsp sour cream
- 4 scallions
- 40g (1.4 oz) tortilla chips