You know that feeling where it’s snowing outside and you’re sitting in your warm house with a big bowl of chili? Mmm. That’s what this white chicken chili recipe is like. Except, you can make it even better by adding some spices to the mix! Get ready for an easy-to-follow, flavorful meal that will have everyone talking about how delicious it was.
prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings
1 teaspoon chili powder
2 large jalapeno peppers, seeded and chopped
1 pound chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 medium onion, chopped
1 teaspoon dried Mexican oregano
1 (10 ounce) can green enchilada sauce
½ teaspoon ground cumin
Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Per Serving: 390 calories; protein 31.9g; carbohydrates 49.3g; fat 7.9g; cholesterol 48.6mg; sodium 1178.1mg.