Description
This comforting and soul-warming white chicken chili is the perfect blend of tender chicken, creamy cannellini beans, and aromatic Southwestern spices. Featuring a secret technique of pureeing a portion of the beans for a velvety texture, this dish is brightened at the end with a squeeze of fresh lime juice and cilantro. It is a quick, one-pot meal that is perfect for busy weeknights, offering a refreshing and sophisticated departure from traditional tomato-based chili recipes.
Ingredients
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp ground cumin
1 tsp ground coriander
2 cups cooked shredded chicken
2 cans (15 oz each) cannellini beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tbsp fresh lime juice
Instructions
In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the ground cumin and coriander, toasting the spices for 30 seconds.
Pour in the chicken broth and add the green chilies.
In a small bowl, take 1 cup of the cannellini beans and puree them until smooth, then stir them back into the pot with the remaining whole beans.
Add the shredded chicken to the pot and simmer for 20 minutes to allow flavors to meld.
Remove from heat and stir in the fresh lime juice and fresh cilantro.
Serve hot with your favorite toppings.
Notes
For extra creaminess, you can add a splash of Greek yogurt or a dollop of sour cream when serving. Pureeing the beans is the key to achieving a thick, velvety consistency without relying on flour. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg