White Chicken Chili
Cook Time:
45
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Calories | 480 |
|---|---|
| Sodium | 1364.9mg |
| Dietary Fiber | 13g |
|---|---|
| Sugars | 2.9g |
| Protein | 43.4g |
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 1/2 cups low-sodium chicken broth
2 4 oz cans diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 small lime
1/2 teaspoon salt
1/2 teaspoon pepper
2 15-oz cans great northern beans
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded
cilantro
shredded cheese
avocado, sliced
green onion
tortilla chips
Directions
- 1
Heat olive oil in a large (5-6 quart) pot over medium-high heat.
- 2
Add onion and sauté until softened.
- 3
Add garlic and cook for 1 minute.
- 4
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt and pepper.
- 5
Drain and rinse beans in a strainer.
- 6
Put ½ the drained beans to a food processor with a splash of broth from the soup. Puree until smooth. Keep the rest of the beans whole.
- 7
Add pureed beans, whole beans and corn to the soup.
- 8
Bring the mixture to a simmer and cook for 20 minutes.
- 9
Remove from heat and stir in almondmilk and cooked chicken.
- 10
Serve garnished with cilantro, shredded cheese, avocado slices, green onion and tortilla chips.
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