White Chicken Chili: Easy Comfort with Turkey Bacon Twist
A comforting White Chicken Chili featuring turkey bacon for added flavor.
Equipment
- soup pot
Ingredients
- 1 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 pieces boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained, rinsed
- 1 ½ cups frozen corn
- ½ cup sour cream
- 1 avocado, thinly sliced, for serving
- ¼ cup chopped fresh cilantro, for serving
- ¼ cup crushed tortilla chips, for serving
- ¼ cup shredded Monterey Jack, for serving
Instructions
- In a large pot, heat the neutral oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the jalapeño and garlic, cooking for another minute.
- Add the dried oregano and ground cumin, stirring well to combine.
- Next, add the chicken breasts to the pot, followed by the chicken broth and green chiles. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
- Remove the chicken from the pot and shred it with two forks, then return the shredded chicken to the pot.
- Stir in the white beans and frozen corn, cooking for an additional 5-10 minutes until heated through.
- Serve hot, topped with sour cream, avocado, cilantro, tortilla chips, and shredded Monterey Jack.
Notes
Customize with your favorite toppings for added flavor and texture.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 9gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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