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White Chicken Chili

When planning out meals for this week, I decided I wanted White Chicken Chili for one of the meals. I looked at a bunch of Pinterest boards for inspiration then went about buying all the ingredients for the meal. I kinda combined a whole bunch of aspects for the chili to create my own version.

The above picture is with all the ingredients (minus the corn and toppings) complied while I was cooking the chicken.

In case you want to re-create here is the recipe that I used:

Ingredients:

– 2 chicken breast

– 1 carton chicken broth (Swanson 100% natural is GF)

– 1 can fire roasted tomatoes

– 1 can fire roasted green chilis

– 1/4 can nacho jalopeño slices

– 1 chopped onion (I chopped in the Vitamix)

– 1 teaspoon minced garlic

– 2 cans of white beans (I used great northern beans)

– 1/4 bag of frozen sweet corn

– Salt (to taste)

– Pepper (to taste)

– dash of garlic powder

– dash of onion powder

– dash of chili powder (more if you want it spicy)

– dash ground coriander

– dash of paprika

– a couple of dashes of cumin

Toppings:

– cheddar cheese

– Fage

– sliced avacado

– corn tortilla chips

Preparation:

Fill a soup pot with the chicken and water and bring to a boil. Once it comes to a bowl, cook on medium-high heat for 20 minutes. Once the chicken is done pull it out and break apart with a fork. Set aside for later. Pour out the chicken water and add a little oil to the pot. Once the oil is shimmering on medium-high heat, add the chopped onions. Cook for a few minutes letting the onions sweat, then add the minced garlic. Continue to stir until the onions are translucent. Then add the beans, chicken broth, chopped tomatoes, chilis, jalopeños, pulled chicken and seasonings to the pot. Bring to a bowl and then turn down to medium heat. Continue to let cook for another 15 or so minutes then taste seasoning. Adjust as necessary. Add corn and let cook for another 5 minutes. If everything taste as it should turn down to a simmer. You can serve at this moment or let it continue to simmer until dinnertime. The longer it simmers, the more flavor comes into the soup. Once served, garnish with selected toppings. I used Fage, corn tortilla chips, cheddar cheese and sliced avocado.

Here is a badly lit pick of the finished product right before I dove in. Hope you enjoy as much as I did.

IMG_5533

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