White Chicken Chili
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Author Notes: This recipe was adapted from one submitted to our local newspaper four or five years ago. A personal chef who favors healthy eating created it and it has become a cold weather staple in our household. I double the stock so it is more like soup than a classic chili. It is my favorite for a healthy start to the new year. Happy 2010! - Lizthechef
Makes 3-4 servings
- 2 boneless, skinless chicken breasts
- juice of one lemon
- 1 tablespoon olive oil
- 1 onion,chopped
- 1 four oz. can green chopped chiles
- 3 chopped garlic cloves
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon dried oregano
- 1 pinch cayenne
- 2 cans cannellini beans, rinsed and drained
- 1 quart chicken stock, preferably homemade or low-sodium commercial
- Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. Remove chicken from liquid and shred when cooled.
- Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne - stir until blended.
- Add the beans, shredded chicken and stock.
- Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
- Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best New Year's Resolution Dish
Tags: can be made ahead, dairy-free, Healthy, serves a crowd, Soups, wheat-free
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over 1 year ago dymnyno
Great pic...great recipe!
over 1 year ago ellenl
We still love this!
over 1 year ago Lizthechef
Too sweet - thanks for the reminder. I'm making it again soon.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Love this, so easy and flavorful. Great idea1
over 1 year ago Lizthechef
Thanks - it is our go-to healthy chili here.
almost 2 years ago totalnoms
Made this last night, with a few adjustments- couldn't find chopped green chiles, so used Salsa Verde instead. Great flavor all around, and perfect served over rice! Thanks for the recipe!
almost 2 years ago Lizthechef
Sure - glad you enjoyed it. Comments are no longer being posted on my email, despite my profile allowing them - sorry for the delay.
about 2 years ago ellenl
Thanks for your input. I will try some homemade stock. Also, we really like trader Joe's 21 Seasoning Salute(it's sodium-free) and Frontier's Veggie Pepper (at some Whole Foods)--will try these in your chili next time.
about 2 years ago ellenl
I watch my sodium as well--so I added just a bit of better than boullion--also understand it comes low sodium, which I will look for. It's true, boullion is loaded with it if not used very juduciously.
What are you using in it's place?
about 2 years ago Lizthechef
You will be disappointed in the high level of salt in even the "low sodium" version which is what I bought before checking the label carefully... My taste buds are getting used to less and less sodium, thank goodness. I used it in the past to vamp up the flavor but it seems more salty and less tasty than my homemade stock.
about 2 years ago ellenl
What happened to the boullion? I used better than boullion chicken base. I made it yesterday according to the posted recipe--it was decidedly missing something---finally realized what it was and noticed that you have removed it from the ingredient list. I added it back in.
about 2 years ago Lizthechef
we are watching sodium at our house these days, and that boullion base is loaded, too much for us.
about 2 years ago ellenl
I'm making your chili again tomorrow so we have it on hand during the week!
about 2 years ago ellenl
Thank you so much for this recipe. We love it. It's delicious, easy, healthy, and the cost is so reasonable. It's great to make a big pot and have it on those very hectic weeknights--and any night. I have served it to surprise "drop-in" guests who have also loved it and wanted the recipe. Many thanks again!
about 2 years ago Lizthechef
So happy you enjoy it - and I'm reminded to make up a batch myself for the week ahead!
over 2 years ago rickygee
The boullion cubes seemed like too much salt, so I took some of my turkey broth from thanksgiving and reduced it down and added my own amount of salt. Other than that....yum!
over 2 years ago BillHummel
This was incredible. We had it for dinner and my wife ate it for breakfast.
over 2 years ago Lizthechef
Thanks so much - we eat it once a month when it is "winter" here in San Diego (Nov-March). Made my weekend ;)
over 2 years ago dymnyno
Great recipe...a chili for all seasons!
over 2 years ago Lizthechef
Thanks, I do indeed make it all year long!
over 2 years ago TheWimpyVegetarian
This looks just wonderful!! What a great combination of flavors. I like how it's more like a soup than chili. Thanks!!
over 2 years ago TiggyBee
Yum, yum and yum!!
over 2 years ago wanderash
I LOVE white chicken chili. If you are feeling naughty, crumpled Fritoes are really good on top!! :)
over 2 years ago MyCommunalTable
My mom makes a version of this. It really is delicious. I am definitley making it now that we have gotten chiller here in the midwest.
over 2 years ago lapadia
I love these flavors, thanks for sharing...saved!
over 2 years ago Lizthechef
Thanks, lapedia, and it is truly "good" for our families. I have made this over and over,,,
over 2 years ago Lizthechef
Pack this in your thermos for a hot lunch later...