Ingredients and Weight:
- Cannellini beans (canned), drained and rinsed: 28 ounces
- Chicken broth: 4 cups
- Boneless, skinless chicken breasts: 2 pounds, cooked and shredded
- Diced green chiles (canned), drained: 4 ounces
- Diced onion: 1 cup
- Diced red bell pepper: 1 cup
- Diced celery: 1 cup
- Ground cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Salt and black pepper to taste
- Sour cream, for topping (optional)
- Shredded cheddar cheese, for topping (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, combine the cannellini beans, chicken broth, shredded chicken, green chiles, onion, bell pepper, celery, cumin, coriander, cayenne pepper, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes, or until the chili has thickened.
- Taste and adjust seasonings as needed.
- Serve hot, topped with sour cream and shredded cheddar cheese, if desired.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
- Fiber: 10 grams
- Sodium: 700 milligrams
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy
- Loaded with beans, chicken, and vegetables
- Suitable for a crowd
User Comments:
- "This chili is absolutely delicious! It's so creamy and flavorful, and the perfect comfort food on a cold day."
- "I love that this chili is relatively low in calories, but it's still packed with flavor. It's a great way to get your protein and veggies in."
- "The combination of spices and vegetables in this chili is perfect. It's not too spicy, but it has just enough kick to make it interesting."
- "I've made this chili several times now, and it's always a hit with my guests. It's a crowd-pleaser that's easy to make and affordable."
- "I'm not a huge fan of white chili, but this recipe has changed my mind. It's so creamy and delicious, and I love the addition of green chiles."
Special Precautions and Tips:
- If you prefer a spicier chili, you can add more cayenne pepper or diced jalapeños.
- You can also add other vegetables to this chili, such as corn, zucchini, or carrots.
- To make this chili ahead of time, simply cook it according to the directions and then store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat before serving.
