Empty My Fridge
A Creamy Take on my Award Winning Chili: White Chicken Chili
Ingredients
- 15 oz cans Cannelini beans2
- Chicken broth3 cups
- Chicken · shredded3 ¾ cups
- Olive oil1 tbsp
- Butter1 tbsp
- Onion · diced1
- Jalapeño chili2
- Garlic · minced1 tbsp
- Chili pepper · diced1
- Lime1 tbsp
- Cumin2 tsp
- Onion powder½ tsp
- Ancho chili · powder½ tsp
- Cayenne pepper¼ tsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Sour cream · chopped½ cups
Instructions
- Blend half a can of cannellini beans (about ¾ cup) with ½ cup of the chicken broth until smooth, then set aside.
- Heat the olive oil and butter in a soup pot or Dutch oven over medium heat. Once the butter has melted, add the onion and jalapeños and cook until softened, about 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the cumin, onion powder, ancho chili powder, cayenne, salt and black pepper.
- Add the bean purée, the remaining chicken broth, the remaining beans, the chicken and the green chilies, then add the lime juice. Bring to a boil, then reduce to a simmer.
- Stir in the sour cream.
- Simmer for 15 minutes before serving.
Summarized from Sugar Spun Run's video. Watch it for the details.
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