Southwest White Chicken Chili
Spiced right and packed with chicken, cheese and beans...this southwest take on traditional chili is sure to be a hit! Great for the big game or a cozy night indoors!
Directions
1. In a Dutch oven or a soup pot, warm olive oil over medium heat.
2.
Add onion and sauté for 5-6 minutes until tender.
3. Stir in the garlic and cook 1 minute more.
4. Add the Southwest seasoning and the green chiles. Stir to combine.
5. Add the chicken broth and bring to a boil over medium-high heat.
6. Reduce heat to medium low and simmer uncovered for 20 minutes stirring occasionally.
7. Reduce heat to low and add the cheese, beans and corn. Stir to combine.
8. Bring soup back to a slow boil over medium low heat. Simmer for another 5 minutes.
9. Add the chicken, lime juice and cilantro. Cook for 2 minutes more.
10. Remove from heat and let sit for 5 minutes.
Stir in the sour cream and serve immediately.
Garnish with cheese, extra cilantro, avocado slices and tortilla chips if desired.
Southwest White Chicken Chili
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons southwest seasoning
- 2 (4oz) cans green chilies, diced
- 4 cups chicken broth
- 4 cups shredded cheese, Mexican blend
- 1 cup frozen corn
- 2 (15 oz) cans cannellini beans, rinsed
- 1 rotisserie chicken, shredded (2 1/2 cups)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup sour cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions:
How to cook Southwest White Chicken Chili
- In a Dutch oven or a soup pot, warm olive oil over medium heat.
- Add onion and sauté for 5-6 minutes until tender.
- Stir in the garlic and cook 1 minute more.
- Add the Southwest seasoning and the green chiles. Stir to combine.
- Add the chicken broth and bring to a boil over medium-high heat.
- Reduce heat to medium low and simmer uncovered for 20 minutes stirring occasionally.
- Reduce heat to low and add the cheese, beans and corn. Stir to combine.
- Bring soup back to a slow boil over medium low heat. Simmer for another 5 minutes.
- Add the chicken, lime juice and cilantro. Cook for 2 minutes more.
- Remove from heat and let sit for 5 minutes.
- Stir in the sour cream and serve immediately. Garnish with cheese, extra cilantro, avocado slices and tortilla chips if desired.
Calories
638.61Fat (grams)
34.08Sat. Fat (grams)
15.10Carbs (grams)
45.97Fiber (grams)
14.81Net carbs
31.16Sugar (grams)
6.23Protein (grams)
45.40Sodium (milligrams)
3538.55Cholesterol (grams)
122.09