Fast & Easy White Chicken Chili
Fast, easy, hearty and healthy, this white chicken chili comes together quickly. Top with diced avocado, or white cheddar or Jack cheese as an option. Make it ahead, reheats very well.
Servings: 4
Calories: 338kcal
Ingredients
- 1 tablespoon oil olive, coconut, avocado
- 1 small onion 1 ¼ cups or an 8 ounce onion, chopped
- 3 garlic cloves finely chopped
- 1 small can chopped green chilies 4 ounces
- 2 teaspoons ground cumin
- 2 teaspoons ancho chili powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 15- ounce cans cannellini beans rinsed and drained
- 2 cups cooked chopped chicken leftover or rotisserie
- 2 cup chicken broth preferably homemade
- ¼ cup chopped cilantro or Italian parsley
- 4 ounces grated white cheddar or Jack cheese optional
Instructions
- In a medium pot (4-5 quarts) over medium low heat, heat the oil. Add chopped onion. Cook onion until softened, about 3-5 minutes. Stir in the garlic and cook 1 minute. Add the chilies, cumin, ancho, oregano and coriander and cook another minute.
- Add the beans, broth and chicken and heat through, stirring occasionally. Adjust the thickness with more broth if desired. Stir in the cilantro and serve topped with garnishes as desired,
Nutrition
Calories: 338kcal | Carbohydrates: 26g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 557mg | Potassium: 282mg | Fiber: 8g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 5mg | Calcium: 320mg | Iron: 4mg