White Chicken Chili

❄It’s snowing in Utah tonight!❄

You can double or triple this recipe for Food Prepping during the cold months.⛄

Makes 6 servings

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 1.5 lbs shredded cooked chicken (rotisserie is great!)
• 1 tsp sea salt
• 2 Tbsp ground cumin
• 1/2 Tbsp fennel seeds (optional)
• 1 Tbsp dried oregano
• 2 tsp chili powder
• 2 (15-ounce cans) cannellini, white, or northern beans, rinsed and drained
• 1 cup fresh or frozen corn, thawed (optional)
• 5 cups low-sodium chicken stock
• 1/4 tsp crushed red pepper flakes
• Freshly ground black pepper
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges
• Avocado Slices

Instructions:

In a large stock pot, heat the oil over medium-high heat.

Add the onion and cook until translucent, about 3-4 minutes.

Add the garlic and cook for 30 seconds more.

Add the chicken, beans, corn, and chicken stock, salt, cumin, fennel seeds, oregano, and chili powder.

Bring to a low simmer for 35-45 minutes until the liquid has reduced and the chili has thickened.

Add the red pepper flakes and simmer for another 5 minutes.

Season with sea salt and pepper, to taste.

Sprinkle with chopped cilantro, avocado, & fresh lime to serve.

Enjoy!

 -Rachel

White Chicken Chili

November 5, 2015

by Rachel

Category Dinner Lunch Recipes Sides

Persons

6

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 1.5 lbs shredded cooked chicken (rotisserie is great!)
• 1 tsp sea salt
• 2 Tbsp ground cumin
• 1/2 Tbsp fennel seeds (optional)
• 1 Tbsp dried oregano
• 2 tsp chili powder
• 2 (15-ounce cans) cannellini, white, or northern beans, rinsed and drained
• 1cups fresh or frozen corn, thawed (optional)
• 5 cups low-sodium chicken stock
• 1/4 tsp crushed red pepper flakes
• Freshly ground black pepper
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges
• Avocado Slices

Instructions

1. In a large stock pot, heat the oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for 30 seconds more.
4. Add the chicken, beans, corn, and chicken stock, salt, cumin, fennel seeds, oregano, and chili powder.
5. Bring to a low simmer for 35-45 minutes until the liquid has reduced and the chili has thickened.
6. Add the red pepper flakes and simmer for another 5 minutes.
7. Season with sea salt and pepper, to taste.
8. Sprinkle with chopped cilantro, avocado, & fresh lime to serve.

Tags

clean chicken dinner,

clean eating chili,

healthy chicken chili,

homemade chicken chili,

homemade chicken chili recipes,

homemade soup recipes

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