Easy White Chicken Chili

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 large white onion, chopped (1 cup)
• 2 jalapeño peppers, seeded and minced (adjust for heat level)
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) great northern beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, sauté the onion, jalapeños, garlic, cumin, oregano, salt, and pepper over medium heat until softened, about 5 minutes.
2. Stir in the flour and cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
4. Add the shredded chicken, beans, heavy cream, and sour cream. Stir to combine.
5. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until heated through.
6. Stir in the Monterey Jack cheese until melted.
7. Garnish with fresh cilantro and serve with your favorite toppings.

Nutritional Information:

Per serving (1 1/2 cups):

• Calories: 360
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 800mg
• Carbohydrates: 35g
• Protein: 25g

Dish Characteristics:

• Creamy and comforting
• Rich and flavorful
• Gluten-free (using gluten-free flour)
• Can be made ahead of time
• Versatile and customizable

User Comments:

• "This chili is amazing! It's so creamy and flavorful. I love the hint of heat from the jalapeños."
• "This is my go-to chili recipe. It's always a crowd-pleaser."
• "I love that this chili is gluten-free. It's a great option for people with dietary restrictions."
• "I made this chili ahead of time and it was even better the next day."
• "I love that you can customize this chili to your taste. I added some extra cumin and cheese to mine."

Special Precautions and Tips:

• If you don't have cooked chicken, you can substitute 1 pound of raw chicken breasts. Just be sure to cook the chicken thoroughly before adding it to the chili.
• If you don't like spicy food, you can omit the jalapeños or use less.
• You can use any type of beans you like in this chili. Great northern beans and cannellini beans are just two examples.
• To make the chili vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
• Serve the chili with your favorite toppings, such as shredded cheese, sour cream, cilantro, and tortilla chips.