English55 min

White chicken chili

Name: White chicken chili
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lb chicken breast; 1 onion; 4 cloves garlic; 1 jalapeño; 1 tbsp olive oil; 2 tsp cumin; 1 tsp dried oregano; 1 tsp chili powder; 8 oz green chiles; 5 cups chicken broth; 3 cups white beans; 1 cup corn; 4 oz cream cheese; 1.5 tsp salt; 0.5 tsp black pepper; 1 lime; 1 cup cheddar; 1/2 cup cilantro

A mild chili. Chicken and white beans in a green-chile broth, finished with cream cheese. No tomatoes. Six bowls.

Dinner Family dinner ComfortSoup pot

SomaFM

Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.

Prep15 min

Ingredients18

Cook40 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

495

Calories

2,972 kcal in this batch

Protein

42.7 g

Fat

19.2 g

Carbs

39.3 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list18

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

Method

1
Salt and pepper the chicken.
2
Heat the olive oil. Cook the onion until it is soft. Add the garlic and the jalapeño. Cook until they smell.
3
Stir in the cumin, the oregano, and the chili powder. Cook 30 seconds.
4
Pour in the broth and the green chiles. Add the chicken. Simmer until the chicken is cooked through, about 18 minutes.
5
Take the chicken out. Shred it. Return it to the pot.
6
Stir in the white beans and the corn. The beans are two 15-ounce cans, drained and rinsed. Simmer 10 minutes.
7
Take the pot off the heat. Stir in the cream cheese until it melts. Do not let it boil again.
8
Taste the salt. Squeeze in half the lime. Top each bowl with the cheddar and the cilantro. Serve the rest of the lime.

Cook's notes

This is not red chili. Leave the tomatoes in the cupboard. Stir the cream cheese in off the boil, or it can turn grainy. Monterey Jack is the usual cheese on top. Sharp cheddar is what most kitchens have, and it works.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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