Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try this recipe for a flavorful and satisfying white chicken chili. 

Darcy Lenz
Darcy Lenz
Recipe by Cooking Light October 2015

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary test

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 12 (serving size: about 1 cup chili, 1 teaspoon cilantro, about 1 tablespoon avocado cream, and 1 tablespoon tomatillo)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.

  • Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.

  • Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.

  • Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.

Nutrition Facts

380 calories; fat 18.6g; saturated fat 6g; mono fat 8.3g; poly fat 1.9g; protein 30g; carbohydrates 24g; fiber 6g; cholesterol 85mg; iron 2mg; sodium 592mg; calcium 86mg.
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