White Chicken Chili

The taste of chicken meat pairs beautifully with slightly spicy exotic spices. Serve it as a standalone dish, which goes well with sweet cornbread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 2
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, olive

  • 2 piece Onion, raw

  • 4 pods Garlic, fresh

  • 800 g Meat, chicken, breasts

  • 1.2 l Soup base, chicken, cube

  • 110 g Chili peppers, green chili, in brine

  • 2 teaspoons Spices, cumin, seeds

  • 1.5 teaspoons Spices, pepper, red or cayenne

  • 600 g Beans, grains, cooked

  • 0.5 teaspoons Salt, table

Steps

  1. Peel and wash the onion and garlic, then finely chop them. Wash the chicken, pat it dry, and cut it into pieces of any size. Drain the chilies and finely chop them along with the seeds. Drain the beans in a colander, rinse them under running water, and drain well.

  2. Place a large pot over medium heat. Add oil and once it’s hot, sauté the onion first. Once the onion becomes translucent, add the garlic. Add the chicken, quickly sauté it while stirring, then pour in the broth. Stir in the chilies and cumin, and wait for the liquid to come to a boil.

  3. Reduce the heat and add the beans. If needed, add a bit more water or broth. Cover the pot. Cook the dish for another 20 to 25 minutes, allowing all the ingredients to heat through and the flavors to blend. Taste and adjust the seasoning with salt if necessary.

  4. Serve the prepared dish in bowls or deep plates.

Nutrition Information (Per 100g)

  • Calories: 144.34 kcal
  • Fat: 5.14 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 10.6 g
    • Sugars: 0.61 g
  • Protein: 12.15 g
  • Fiber: 2.32 g

Advice

The canned chilies can be replaced with fresh green chilies. If you want to slightly tone down the spicy flavor of the dish, its better to remove the seeds from the chilies. If desired, you can also stir in some sour cream at the end.