Serves 10
272 cal · 50 min
White Chili
Recipe GLPR08eec341560e6a
A creamy, comforting white chili made with tender white beans, shredded chicken, roasted red peppers, and aromatic spices. This mild to medium-heat soup is finished with fresh cilantro and crispy tortilla strips for texture and flavor.
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Ingredients
1 tablespoon olive oil
2 medium red bell peppers, chopped
1 large onion, chopped
1 green chili, chopped (adjust to taste)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups low-sodium chicken broth
2 cups 1% low-fat milk
4 cups cooked white beans
12 ounces cooked chicken breast, cubed
1/4 cup fresh cilantro, chopped
6 corn tortillas, toasted and cut into 1-inch squares
Directions
Wash your hands thoroughly with soap and warm water before beginning. Prepare all ingredients by chopping the red bell peppers and onion, mincing the garlic, and chopping the green chili to your desired level of heat.
Heat the olive oil in a large pot over medium heat. Add the chopped red bell peppers and onion, stirring occasionally, until they begin to soften, about 5 minutes.
Add the minced garlic and chopped green chili to the pot, stirring constantly for about 1 minute until fragrant.
Stir in the chili powder, cumin, and oregano, coating the vegetables evenly. Cook for 1 minute to bloom the spices.
Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to medium-low and allow to simmer gently for 20 minutes, allowing the flavors to develop.
Stir in the low-fat milk, cooked white beans, and cubed cooked chicken. Continue simmering for 8–10 minutes until the chili thickens slightly and the chicken is heated through (chicken should reach 165°F if using freshly cooked chicken).
Remove from heat and stir in the fresh cilantro.
Ladle the chili into bowls and top each serving with toasted corn tortilla squares. Serve hot.
