White Chicken Chili
Looking for an easy-to-make chili that is both satisfying and healthy? This White Chicken Chili is so deliciously filling, you won't even need cornbread on the side!
Print
Pin
Makes: 6 servings
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion (from about 1 medium onion)
- 3 Tbsp diced jalapeño pepper with seeds scraped out (from 1-2 jalapeño peppers)
- 1 Tbsp minced garlic (3-4 cloves)
- 1 Tbsp cumin
- 3 cups white meat chicken, shredded (I used chicken breasts, but you could also use a rotisserie chicken)
- 7 oz. can chopped green chiles
- 2 15-oz. cans cannellini beans (drained and rinsed)
- 2 cups low-sodium chicken broth
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp cornmeal
- ½ cup milk
- Shredded cheddar cheese, for topping
- Sliced avocado, for topping
Instructions
- Heat olive oil in a a large stockpot or dutch oven over medium heat. Add onion and jalapeño and sauté until tender, about 5-8 minutes. Add in garlic and cumin and sauté until fragrant, about one minute.
- Add shredded chicken, green chiles, beans, chicken stock, oregano, salt, and pepper to the pot. Bring the mixture to a boil, reduce the heat, and let it simmer for about 20 minutes.
- In a separate small bowl, mix together the cornmeal and milk. Stir mixture into chili. Let simmer for another 10 minutes to thicken.
- Serve chili topped with shredded cheddar cheese and sliced avocado.
Notes
- Recipe adapted from Closet Cooking.
Useful Products
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!