Ingredients
Scale
Chili
- 3 pounds boneless, skinless chicken thighs (can also use boneless, skinless breasts)
- 1 1/2 teaspoons ground white pepper
- 1 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cans (15 ounce) Great Northern beans (can also use cannellini beans), drained and rinsed
- 28 ounces chicken broth or stock
- 2 cans (4.5 ounce) chopped green chilies (can also use 9 ounces fresh, roasted)
- 1 can (10.75 ounce) cream of chicken soup, preferably organic
- 3 tablespoons jalapeno pepper juice (from a jar of pickled jalapeno peppers)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt
Garnish
- 1 cup sour cream
- 1 1/2 cups grated mozzarella cheese (about 6 ounces)
- 1/2 cup chopped fresh cilantro
- Slices of pickled jalapeno peppers (optional)
Instructions
- Cut chicken into small pieces and season with white pepper and garlic powder.
- Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes.
- Add remaining chili ingredients through the salt to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.
- To serve, ladle chili into individual bowls and garnish with a spoonful of sour cream, a sprinkling of grated cheese, chopped cilantro, and a slice of pickled jalapeño pepper (if desired). I like to add Easy Spinach Salad and some Parmesan-Buttermilk Cornbread on the side to complete the meal. Warmed flour tortillas also make a nice accompaniment.
Notes
Make ahead: Chili can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat.
- Category: Soups, Poultry, easy main dishes
- Method: Cooktop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (includes garnishes; assumes chicken breasts used)
- Calories: 615
- Sugar: 3.7 g
- Sodium: 1373.1 mg
- Fat: 15.7 g
- Saturated Fat: 8.2 g
- Carbohydrates: 41.1 g
- Fiber: 10.2 g
- Protein: 76.3 g
- Cholesterol: 176.8 mg
