Description
A protein-rich, creamy white chicken chili with tender chicken, white beans, and fire-roasted jalapeños in a savory smoky broth. Perfect for chilly evenings with adjustable heat levels.
Ingredients
4–6 jalapeños, halved and seeded
2 lbs boneless skinless chicken breast
2 (15 oz) cans white beans, drained and rinsed
1 large yellow onion, ¼” thick slices
3 cloves garlic
4 cups vegetable broth (low-sodium preferred)
1 tbsp ground cumin
1 tbsp chipotle sauce
2 tbsp olive oil
Salt to taste
Instructions
Prepare jalapeños by halving and removing seeds
Dice chicken breast into ½” cubes
Slice onion ¼” thick
Sauté onion in olive oil until translucent
Add garlic and cumin, sauté 30 seconds
Cook chicken until golden-brown
Add jalapeños, vegetable broth, chipotle sauce, and beans
Simmer mixture for 25-30 minutes
Purée portion of white beans for smooth texture
Notes
Adjust jalapeño quantity for desired heat
Seed jalapeños fully for milder flavor
Use boneless chicken for even cooking
Substitute vegetable broth with water if needed
Serve with cilantro and avocado if desired
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg