Description
Cozy up with a bowl of this White Chicken Chili— it’s filling, veggie, and protein packed… perfect for a fall night snuggle.
Scale
Ingredients
- 1 teaspoon olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 1 tablespoon minced garlic
- 1 pound chicken breast
- 48 ounces chicken broth
- 1 can corn
- 1 can garbanzo beans
- 1 can chopped green chilies
- 4 cups chopped kale
- 1 tablespoon cumin
- 2 teaspoons chili powder
- salt and pepper to taste
- 1 cup 1% milk
- NUTRITION {1/10 recipe}: 184 calls, 1g sat fat, 18g cho, 4g fiber, 3g sugar, 20g pro
Instructions
- In large stock pot, heat olive oil over medium heat.
- Sauté onions, peppers and garlic until translucent.
- Add chicken breast and season with salt and pepper.
- Add half chicken broth to pot and bring to a boil.
- Once boiling, cover and reduce heat to low boil and cook for 10-15 minutes until chicken is cooked through.
- Remove chicken to shred with fork or in mixer. Click here for details on how to shred chicken in mixer: https://www.loveandzest.com/2014/04/simpleshreddedchicken.html
- Add chicken back to pot and toss in corn, beans, chiles, kale and seasonings and stir to incorporate.
- In separate bowl, stir together remaining chicken broth and milk.
- Add milk broth to soup, stirring quickly so milk doesn’t coagulate.
- Serve hot and topped with cheese, cilantro, and lime juice if desired. Soup freezes and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 184
- Sugar: 3g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g