American 40 min

White Chicken Chili

Name: White Chicken Chili
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breasts; 2 cans (15 oz each) white cannellini beans, drained; 2 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 cans (4 oz each) diced green chiles; 4 cups chicken broth; 2 teaspoons cumin; 1 teaspoon oregano; 1/2 teaspoon white pepper; 1/4 teaspoon cayenne; 4 oz cream cheese, softened; 1/2 cup sour cream; Shredded Monterey Jack, sliced jalapeños, and cilantro for topping

high-proteincomfort-foodone-pangluten-free

Ingredientsfor 2

450

Cal

46g

Protein

28g

Carbs

18g

Fat

12 lbs boneless skinless chicken breasts
22 cans (15 oz each) white cannellini beans, drained
32 tablespoons olive oil
41 large yellow onion, diced
54 cloves garlic, minced
62 cans (4 oz each) diced green chiles
74 cups chicken broth
82 teaspoons cumin
91 teaspoon oregano
101/2 teaspoon white pepper
111/4 teaspoon cayenne
124 oz cream cheese, softened
131/2 cup sour cream
14Shredded Monterey Jack, sliced jalapeños, and cilantro for topping

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Instructions

1
Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5–6 minutes until translucent. Add garlic and green chiles, cook 2 more minutes. Add cumin, oregano, white pepper, and cayenne. Stir for 1 minute until fragrant.
2
Add whole chicken breasts, beans, and chicken broth. Bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes until chicken is cooked through (internal temp 165°F). Remove chicken and shred with two forks.
3
Return shredded chicken to the pot. Add softened cream cheese in pieces, stirring continuously until completely melted and incorporated. Remove from heat and stir in sour cream. The chili should be creamy and rich. Season with salt. Serve topped with shredded cheese, jalapeños, and fresh cilantro.