Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This rich, yet healthy, white chicken chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.

Robin Bashinsky
Source: EatingWell.com, December 2018

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Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

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  • Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.

Nutrition Facts

319 calories; protein 23.1g; carbohydrates 29.4g; dietary fiber 9.4g; sugars 5.5g; fat 11.9g; saturated fat 3.4g; cholesterol 60.5mg; vitamin a iu 510.7IU; vitamin c 50.3mg; folate 49.9mcg; calcium 139.5mg; iron 2.8mg; magnesium 64.3mg; potassium 661.5mg; sodium 328.8mg; thiamin 0.3mg.
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