Wednesday, August 28, 2013

White Chicken Chili

I've always been intrigued by the idea of a White Chicken Chili, but somehow have made it my entire life without making it or even trying a bite of it.  The other day I decided to remedy that situation and make a huge pot of it.  As I have a habit of doing, I looked at many different recipes for White Chicken Chili, and then came up with my own.  Not to toot my own horn, but the chili turned out to be wonderful!  Not only did it taste great, but it is under 200 calories for a huge bowl of it, and chock full of healthy ingredients.  While it does take around an hour to cook, it makes a massive amount; about ten servings.  I recommend freezing half of it, so you have a dinner (or three) for another day.  Don't forget the garnishes for the chili; I really enjoyed mine topped with diced avocado and shredded cheese.

White Chicken Chili

1 Tbsp Olive or Grapeseed Oil
1 1/2 lb Boneless Chicken Breasts
1 Onion, Chopped
2 Poblano Peppers (or 2 Green Bell Peppers), chopped
4-5 Garlic Cloves, minced
1/2 Tbsp Chipolte Chili Powder (or regular Chili Powder if you can't find it)
1/2 Tbsp Regular Chili Powder
1 Tbsp Cumin
1 1/2 tsp Ground Coriander
2 tsp Dried Oregano
1 tsp Kosher Salt
64 oz Chicken Broth
2 Cups Water
3 Limes, juiced
7 oz Can Diced Green Chile Peppers
3 (14.5 oz) Cans of Great Northern Beans, drained, rinsed, divided
3 Zucchini, chopped
1/2 Cup Fresh Cilantro, chopped
Garnishes: Diced Avocado, Shredded Cheese, Tortilla Chips, Diced Jalapeño, etc.


1. Heat a large stockpot over medium-high heat.  Add in the oil, and saute the chicken, onions, and peppers for about 5 minutes. Meanwhile, in a small bowl, combine all the seasonings.  Once the chicken is white on all sides, toss in the garlic and all the seasonings, and saute for an additional minute.

2.  Stir in the chicken broth, water, lime juice, and green chiles.  Bring to a boil, and then reduce heat to medium heat.  Simmer for 30 minutes, or until chicken is cooked through.  Pull the chicken out of the chili, allow it to rest for 5 minutes, and then shred. Return chicken to chili.

3.  With a potato masher, mash one of the cans of beans until smooth.  Add the mashed beans, the 2 remaining cans of beans, and the zucchini to the chili.  Simmer until the zucchini has softened, about fifteen minutes.

4. Stir in the chopped cilantro, ladle into bowls, and serve with your favorite toppings (avocado, jalapeño, cheese, sour cream, tortilla chips, etc.).

Serving Size: 1/10th of Entire Chili
Calories: 192
Fat: 4
Carbs: 22
Protein: 23

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