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Easy White Chicken Chili
This cozy and creamy Salsa Verde White Chicken Chili is filled with tender shredded chicken and has the most incredible velvety texture. It's the ultimate satisfying and easy dinner!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- blender
- food processor
📝 Preparation Steps
1
In a medium Dutch oven heat the olive oil over medium heat.
olive oil2 tablespoons
2
Saute the onions and jalapeno until soft, about ⏱️ 5 minutes.
medium onion, diced1jalapeno, seeded and diced1
3
Add in the garlic and saute for 2 more minutes. Stir in the green chilis and remove from the heat.
garlic, diced3 cloveschopped green chilis, undrained1 (4 ounce) can
4
Place one can of drained and rinsed beans and half of the corn into a blender or food processor. Transfer the onion mixture into the blender or food processor as well. Add in the cumin, cayenne and salt. Blend the mixture until it is a thick paste.
corn, drained and divided in half1 canmedium onion, diced1cumin2 teaspoons
5
Add the chicken to the unwashed dutch oven over medium heat and stir in the chicken broth. Add in the bean mixture to the broth and stir to combine. Finally add in the remaining beans and corn.
chicken broth24 ouncescorn, drained and divided in half1 can
6
Heat the chili until it just comes to a boil, stirring frequently.
7
Reduce the heat to low and simmer the chili for ⏱️ 30 minutes.
8
Adjust seasoning to taste if necessary.
Nutrition Facts
calories
440 calories
fat Content
7.2 g
fiber Content
21.8 g
sugar Content
9.2 g
sodium Content
3734.2 mg
protein Content
26.1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
71.9 g
saturated Fat Content
0.9 g
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