30-Minute White Chili
Recipe: #26320
June 27, 2017
"You can make this recipe with chicken, or turkey even pork. (The other white meat) Like all Chilis, it taste even better the next day."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (547 g)
- Calories 434.5
- Total Fat - 18 g
- Saturated Fat - 6 g
- Cholesterol - 111.3 mg
- Sodium - 1095.6 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 8 g
- Sugars - 11.6 g
- Protein - 44.1 g
- Calcium - 190.8 mg
- Iron - 4.9 mg
- Vitamin C - 131 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large saucepan, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Step 2
Stir in remaining ingredients, except cilantro and sour cream. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Step 3
Remove from heat; stir in cilantro and sour cream. Serve with green onions sprinkled on top.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chicken, choose boneless and skinless chicken breasts for the best results.
- If you don't have fresh cilantro, you can substitute with 1 teaspoon of ground cilantro.
- Instead of chicken, use 1 pound of boneless skinless turkey breasts (cut into 1-inch pieces). The benefit of this substitution is that turkey is a leaner meat than chicken, so the chili will be healthier.
- Instead of cannellini beans, use 1 can (15 ounces) of black beans. The benefit of this substitution is that black beans have a slightly different texture and flavor than cannellini beans, which will add a unique flavor to the chili.
Vegetarian White Chili Replace chicken with 1 package of extra-firm tofu, cubed. Substitute vegetable broth for chicken broth. Add 1/2 cup of corn kernels and 1/2 cup of diced carrots. Increase chili powder to 2 tablespoons, cumin to 1 1/2 teaspoons and cayenne pepper to 1/2 teaspoon. Omit sour cream.
Mexican Street Corn Salad - A delicious and easy side dish that pairs perfectly with the flavors of the white chili. This Mexican Street Corn Salad is made with sweet corn, mayonnaise, Cotija cheese, and chili powder for a bit of heat. It's a great way to add a little extra flavor to your meal!
Recommended Dish Title: Mexican Rice Pilaf
Recommended Dish Description: Mexican Rice Pilaf is the perfect accompaniment to the Mexican Street Corn Salad. It adds a delicious, savory flavor to the dish and is a great way to round out the meal. The combination of rice, beans, and spices will make your meal even more flavorful and filling. Plus, it's easy to make and can be prepped ahead of time for a quick and easy dinner.
FAQ
Q: Can I use other types of meat for this recipe?
A: Yes, you can use other types of meat such as turkey or pork for this recipe. Just make sure to adjust the cooking time accordingly.
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Fun facts:
Fun Fact 1: The original white chili was created in Santa Fe, New Mexico by chef Mark Miller in the 1980s. He was inspired by the traditional Mexican cuisine of the region, and the dish quickly became a hit.
Fun Fact 2: White chili has become a favorite of celebrities like Oprah Winfrey, who loves to make it for her family. She often shares her version of the dish, which includes adding a bit of cream cheese to make it extra creamy.