EASY White Chicken Chili

This whole white chicken chili thing is becoming a phenomenon.  I’ve had some friends make it, and there are various recipes going around on pinterest.  I had SO MANY beans frozen and leftover from the white bean hummus, that I scrambled to find other white bean recipes.


Gimme Some Oven’s easy white chicken chili made the menu, and I am so glad that it did.  First of all, this recipe is so easy that I can hardly call it cooking.  And the chili is only 5 ingredients (several more if you include the toppings, which I know you will!).  We included green onion, cilantro, avocado, and cheese for toppings.  I omitted using sour cream, as we are trying to be healthier (again/still), but a dollop of low-fat sour cream erally would have hit the spot too!  Really, it should be called green chicken chili.  Also, I feel that calling it “chili” is a stretch, because it is much thinner than chili and more of a brothy soup consistency…but really, who cares.  It’s tasty and that’s all that counts. =)

My husband and I each had two bowls of it, plus we had leftovers for lunch the next day.  That is always a success. 😉  There is not much to say about this, and definitely nothing negative!  It is pretty self explanatory and, well, just look at the pictures (and look at Gimme Some Oven’s pictures, cuz they are much better than mine!).

Regarding the chicken, I know sometimes people (myself included) have trouble when a recipe calls for “cooked chicken.”  There are about 1,000,000 ways to cook chicken!  Roast, bake, slow cooker, pan-sear, and even (God-forbid) microwave!  Baking or slow cooking is the easiest way, but only if you do it ahead of time (sometimes I have baked chicken the night before and just refrigerated until I needed it).  For this recipe, though, I had purchased thin chicken breasts, and decided to pan-sear them with just a few spritzes of cooking spray, a shake of salt, and a shake of garlic powder.  Then I shredded and added to the pot.  It was so flavourful this way!

Health-factor: I know I’ve gone back and forth on displaying WW points of items, but I’ve stopped WW, so I can’t do that.  I can start displaying calories, but that gets complicated, and it really depends on the specific ingredients you use and the fat content of them.  I *can* tell you that my calculations ranked at about 410 calories — love it!!


White Chicken Chili

serves 4+

-6cu low sodium chicken broth
-4cu cooked shredded chicken (I just cooked up about 5 small, thin chicken breast cutlets)
-2 (15-oz) cans Great Northern beans, drained (I just used my leftover white beans from the freezer)
-2cu salsa verde (I used store-bought, but check the blog soon for a homemade recipe I made the other day!)
-2tsp ground cumin
-optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

-Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine.
-Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes (I simmered for about 15 cuz I was waiting for my husband to get home).
-Serve warm with desired toppings.


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