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    69

Spicy Chicken White Chili

  • Prep 15 min
  • Total 35 min
  • Ingredients 15
  • Servings 6
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    69

Ingredients

2
tablespoons canola oil
1
medium white onion, diced
1
serrano pepper, diced with seeds
3
large garlic cloves, crushed
2
cans (15 oz) white beans, rinsed and drained
1
teaspoon salt
1
teaspoon oregano
1/2
teaspoon cumin
3
medium poblano peppers, roasted, peeled, seeded, and roughly chopped
4
cups chicken stock
4
cups cooked and shredded chicken from a whole rotisserie chicken
1
cup corn kernels, fresh or frozen
1/4
cup fresh cilantro, stems and leaves, finely chopped
Sour cream and lime wedges, to taste
Tortilla chips, to serve

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435.5
% Daily Value
Total Fat
21.4g
33%
Saturated Fat
5.0g
25%
Cholesterol
74.8mg
25%
Sodium
691.8mg
29%
Total Carbohydrate
32.2g
11%
Dietary Fiber
5.0g
20%
Sugars
5.7g
Protein
28.3g
% Daily Value*:
Vitamin C
101.40%
101%
Calcium
8.70%
9%
Iron
22.20%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Look for peppers that are dark and firm with no soft spots. Place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5-7 minutes. Remove from the broiler and wrap in a clean dish towel until cool. Peel the skin away, stem and seed. Proceed with the recipe as directed

For a thicker stew, simmer uncovered for 5 additional minutes.

Directions

  • 1 Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.
  • 2 Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.
  • 3 Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.

When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.

Rate and Comment

Ana Peláez Ana Peláez
September 20, 2016

When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.