Easy White Chicken Chili (Stovetop Recipe)

• portionen: 6 servings
• aktive zeit: 5 minutes
• gesamtzeit: 45 minutes

Zutaten

1 Tbsp olive oil

1 medium onion (finely diced)

2 cups chicken broth (or stock)

30 oz canned white beans (drained and rinsed)

15 oz can corn (drained)

10 oz can Rotel diced tomatoes with green chilis (with juice) habanero

1 tsp chili powder (use 1/2 for mild chili)

1 tsp cumin powder

1 tsp salt (or to taste)

1 ½ oz packet ranch dip mix (*)

2 chicken breasts

8 oz cream cheese (cut into cubes)

1 Tbsp fresh lime juice

Anweisungen

Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.

Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.

Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.

Remove chicken to a bowl and shred with forks into bite-sized pieces.

Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. It will thicken more as it cools.

Nährwertangaben

• Kalorien: 467 kcal
• Gesamtfett: 19 g
• Gesättigtes Fett: 8 g
• Ungesättigtes Fett: 8 g
• Transfett: 1 g
• Cholesterin: 90 mg
• Natrium: 1286 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 4 g
• Eiweiß: 29 g