White Chicken Chili
A comforting and creamy white chicken chili that is high in protein and perfect for meal prep, delivering hearty flavors and nutrition in every spoonful.
Ingredients
Base Ingredients
- 2 tablespoons Avocado Oil Adds a light, nutty flavor while being heart-healthy.
- 1 medium White Onion Brings a sweet, aromatic element to the dish.
- 1 medium Jalapeno Provides a gentle heat to awaken the flavors.
- 4 cloves Garlic Infuses the chili with rich, savory notes.
Spices
- 1 teaspoon Oregano Contributes an earthy taste that complements the beans.
- 1 teaspoon Ground Cumin Adds warmth and a touch of smokiness.
- 1 teaspoon Ground Coriander Seed Brightens up the dish with a hint of citrus.
Main Ingredients
- 1 can Green Chilies or Salsa Verde Gives an extra kick and layers of flavor.
- 4 cups Low-Sodium Chicken Broth Keeps it hearty while being mindful of sodium.
- 2 cups Shredded Rotisserie Chicken Breasts Provides protein and convenience.
- 1 can White Beans Adds creaminess and texture.
- 1 can Pinto Beans Contributes a nutty flavor and additional fiber.
- 1 can Garbanzo Beans Boosts protein and nutrition.
- 1 can Red Kidney Beans A classic bean choice that enhances heartiness.
Toppings
- 1 cup Full-fat Greek Yogurt A creamy, tangy topping option.
- 1/4 cup Freshly Chopped Cilantro Garnish for freshness and vibrant flavor.
- 1 cup Shredded Monterey Jack Melts beautifully on top for richness.
- 1 medium Chopped Avocado Adds creaminess and healthy fats.
- 1 cup Crushed Corn Tortilla Chips For a delightful crunch as a topping.
Instructions
Preparation
- Gather all ingredients to ensure you have everything on hand.
- Dice the white onion and jalapeno, and mince the garlic cloves.
- Drain and rinse all beans under cold water to remove excess sodium.
- Shred the rotisserie chicken into bite-sized pieces and set aside.
Cooking
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onion and jalapeno; sauté for about 5 minutes until soft.
- Stir in the minced garlic and let cook for an additional minute to release its flavors.
- Add the oregano, cumin, and ground coriander seed, stirring until fragrant, about 1 minute.
- Pour in the green chilies or salsa verde, followed by the chicken broth.
- Bring the mixture to a gentle simmer, then add the shredded chicken and all beans, stirring to combine.
- Season with salt and pepper to taste, simmering for about 20 minutes to blend flavors and heat through.
Serving
- Once the chili has thickened slightly, remove it from heat.
- Serve hot in bowls, and don’t forget the toppings!
- Add a dollop of Greek yogurt, sprinkle with cilantro, and top with Monterey Jack, avocado, and a handful of crushed corn tortilla chips.
Notes
This dish is perfect for meal prep, storing leftovers in airtight containers for easy reheating. Can freeze for up to 3 months. For a creamier texture, blend a portion before serving.