White Chicken Chili
Fall is finally here! The start of cooler weather also always seems to bring with it the start of gatherings and get-togethers for football and holidays. Is there really anything better on a chilly day than a steaming bowl of chili (or anything better than only having to worry about one pot to bring and keep up with at a tailgate)? Today, we’re bringing you a green chili soup (unlike traditional “red chili”, this recipe is not tomato-based. It’s got all of the right flavors in the right places - sure to warm and satisfy any hungry mouth at home or outdoors at a get together.
What we love about this one is that the green chilis provide deep pepper flavor without setting any mouths on fire (making this recipe a great option for those who aren’t huge on spicy foods). Make no mistake though, “little heat” does NOT mean “little flavor”. A plethora of fragrant dried spices and fresh cilantro and lime pack a powerful and tasty punch!
This recipe is naturally gluten-free and dairy free - making it a great option for those with special dietary concerns. It’s also tomato-free, making it a great option for anyone who typically struggles with acidic foods. We’re able to thicken this recipe while still keeping it allergen-free and healthy by adding a blended chickpea puree in place of traditional heavy cream or flour. You won’t even miss or notice those traditional ingredients aren’t there.
For families enjoying this recipe together, there are tons of ways to make sure everyone’s got a bowl they love. To keep things simple, we recommend preparing the recipe as outlined below and then let the customizations happen as the bowls are being poured and brought to the table so everyone can add the things they love to their own bowls such as tortilla chips, shredded cheese, sour cream, extra beans, and more!
- 2-3 green onions, chopped
- 2 cans (4 oz size) mild green chiles OR 2 fresh jalapenos, seeded and diced
- 1 TBSP ground cumin
- 2 tsp. chili powder
- 1/4 tsp. coriander
- 1/4 tsp. dried oregano
- 4 C. low-sodium chicken broth, divided
- 1 can (15 oz size) chickpeas, rinsed and drained
- To taste: sea salt and freshly ground black pepper
- 16-24 oz. cooked chicken breast, shredded*
- Juice of 1 lime
- 1/3 C. cilantro leaves, chopped
- Garnish: extra cilantro, lime wedges, and/or avocado slices**
*MRC Clients refer to your menu for exact protein portion size. This recipe uses 4 servings chicken breast
- In a dutch oven or large pot, heat 1 tsp. Olive oil over medium-high heat. Add green onion and chiles, and cook until softened (about 3-4 minutes).
- Stir in cumin, coriander, chili powder, and oregano and allow to cook for about 30 seconds.
- Add the chicken broth (reserving ½ C. for later), and season with salt and pepper.
- Bring to a boil then reduce heat. Let simmer for 20-30 minutes.
- While the broth is simmering, prepare the chicken breast and set aside. In a blender, combine the chickpeas with the remaining ½ C. of broth until smooth and set aside.
- Add to the pot the shredded chicken, lime juice, cilantro, and chickpea puree. Give a good stir and let simmer for another 10 minutes, until all ingredients are heated through.
- Serve warm with garnish of choice!
Makes 4 Servings | Serving Size: 1/4 recipe | One Serving Replaces: 1 protein, 1 carbohydrate, 1/4 vegetable
**If garnishing with avocado, a 2 oz. serving will count as 1 healthy fat
- Puree only half of the chickpeas and add the other whole into the pot for more texture in the chili
- If you like corn in your chili, then decrease the chickpeas to 1/2 C. and add 1/2 C. corn to your chili