From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
White Chicken Chili
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Instructions
1
|
Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
2
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Add garlic and cook an additional minute.
3
|
Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
4
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Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
5
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While the chicken is cooling, add the remaining ingredients to the pot.
6
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Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
7
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Shred Chicken While Warm 🍗Shred the cooked chicken breasts while they're still warm for easier separation and better texture absorption of the broth flavors.
- Toast Cumin for Depth 🌶️Lightly toast the ground cumin in the pot with oil for 30 seconds before adding other ingredients to unlock its aromatic oils and intensify the flavor profile.
- Roast Green Chilies First 🔥Char your fresh green chilies directly over flame or under the broiler before adding them to develop a richer, more complex smoky flavor than using them raw.
- Lime Juice at the End 🍋Add lime juice in the final 2 minutes of cooking rather than at the beginning to preserve its bright acidity and prevent the flavors from becoming muted.
- Bloom Garlic and Onion 🧅Sauté onion and garlic until fragrant (about 2-3 minutes) before adding stock to create a flavorful base and prevent raw garlic taste in the finished chili.
Recipe Facts
Diet at a Glance
High Protein
Low Fat
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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