Description
Cozy, comforting and packed full of flavor – this healthier twist on white chicken chili takes just 30 minutes and is made in one pot for ease. The secret? Blending white beans into the chili for that creamy, silky result without relying on lots of heavy cream cheese.
Ingredients
For the white chicken chili -
- 1 onion, diced
- 3 garlic cloves, crushed
- 2 tablespoons pickled jalapenos, finely chopped (or 2 fresh jalapenos)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can (400g/12oz) white beans, with their liquid
- 1lb/500g chicken thighs (boneless, skinless, free-range)
- 1 can (400g/12oz) black beans
- 1/2 cup corn kernels (canned, frozen or fresh)
- 1/2 cup sour cream (optional)
- 1 lime, juiced
For the toppings (optional) -
- 1 large ripe avocado, sliced or smashed
- Handful of cilantro
- Tortilla chips
- Cheddar cheese, shredded
- Lime wedges
Instructions
- Soften the onions. Add 1 tablespoon of olive oil to a large pot you (ideally) have a lid for and set it over medium-high heat. Add the diced onion and 1 teaspoon of salt. Cook, stirring, for about five minutes, until the onion has softened up and looks more translucent.
- Add the spices. At this point, add the diced jalapenos, crushed garlic, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Stir through the onion for another minute.
- Add the chicken. Pour in four cups of chicken stock, along with the white beans and their liquid. Add the chicken thighs, then bring to a simmer. Pop the lid on and simmer for 15 minutes, or until the chicken has cooked through.
- Shred the chicken. Remove the chicken thighs from the pot, then use two forks to shred the meat.
- Blitz the white beans and stock. Use an immersion blender to blitz the chili in the pot. This will blend the white beans into the chili and help to thicken it. If you don’t have an immersion blender, use a slotted spoon to transfer the beans into a blender or food processor, along with 1/2 cup of the stock and blend, then pour back into the pot.
- Finish the chili. Add the shredded chicken, black beans and corn to the chili, then simmer for another five or so minutes. Squeeze in the lime juice, a good handful of cilantro and 1/2 cup of sour cream if you’re using it. Stir to combine then taste, and season with a little more salt if you think it needs it.
- Garnish and serve. Divide the chili between bowls, then add your toppings. I love shredded cheddar cheese, more cilantro and lime wedges, whipped avocado and tortilla chips.
Notes
INGREDIENT NOTES: This is a recipe you can really play around with, based on what you like and have on hand. Add more heat by adding a little more of the spices and pickled jalapenos or swap the black beans for Kidney beans, borlotti beans, chickpeas or more white beans. The sour cream is optional – it’s great without it but it’ll add another layer of light creaminess.
STORAGE INSTRUCTIONS: The chili will keep for up to five days in the fridge, and can be frozen. Defrost straight in a pot on the stovetop, in the microwave.
- Prep Time: 5
- Cook Time: 25
- Category: one pot
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 200g
- Calories: 589
- Sugar: 5.9g
- Sodium: 981.9mg
- Fat: 21.6g
- Saturated Fat: 5.7g
- Unsaturated Fat: 12.8g
- Trans Fat: 0g
- Carbohydrates: 57.9g
- Fiber: 18g
- Protein: 46.5g
- Cholesterol: 127.6mg