Creamy White Chicken Chili
A healthy, hearty, and filling chilli filled with white beans, vegetables, spices, and chicken
Calories 427kcal
Ingredients
- 2-3 cans white kidney beans 3 if not adding chicken
- 2 large chicken breast shredded or a small rotisserie chicken (omit if vegan)
- 1/2 cup nutritional yeast
- 5 corn tortillas
- 1 large poblano pepper roasted and deseeded
- 1/2 cup mild green salsa
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp ground pepper
- 1 10-12 oz bag frozen corn
- 2 heaping tsp dried oregano
- 1 tsp salt
- 1 tbsp lime juice
- 1 4 oz can green chillis (mild)
- 2 large cloves garlic or 1 tbsp
- 1/2 large red onion
- 4 cups vegetable broth
Instructions
- Preheat the oven to 400 and roast the poblano and frozen corn until poblano starts to blacken and corn starts to become golden brown (about 25-30 minutes)
- Dice and sauté onion on medium high heat for 5 minutes until they start to become translucent then add in chopped garlic. Sauté for about 2 additional minutes until garlic is fragrant
- Add in cumin, coriander, salt, pepper, oregano and green chillis and stir spices in. Saute for another 2-3 minutes.
- Add in veggie broth and turn heat to medium low
- In the food processor blend corn tortillas, nutritional yeast, green salsa, and one can of beans drained.
- Add mixture into the broth and stir until mixture is smooth
- Turn heat up to medium and add in chopped roasted poblano peppers and corn. I like a lot of corn but you can add as much as you would like
- Add in beans and chicken and let chili simmer for 10 minutes to thicken stirring occasionally
- Add in lime juice and cilantro and chilli is ready to serve!
- Serve with sour cream, avocado, cornbread, chips, shredded cheeseServes 4-6 bowls and keep in fridge for up to 5 days or freeze for up to 3 months.
Notes
Nutrition facts for 5 servings and 16 oz of chicken
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 51g | Protein: 43g | Fat: 4g | Fiber: 15g | Sugar: 4g