White Chicken Chili

I love fall.

Running is much more enjoyable in the fall.

Running is much more enjoyable in the fall.

I love cooler weather, I love football, I love boots, I love winter squash, I love pumpkin EVERYTHING, and I LOOOVE chili.

I’ve said before, fall might be my favorite season, but as far as food is concerned – fall is totally boss. I look forward to a drop in temperatures for months so I can break out my chili recipes and make my first batch of pumpkin muffins.

Still haven’t made the pumpkin muffins, but I’ve made chili… twice. I always make it with the intention of freezing some, but it never lasts that long. I will eat it for every meal for two days straight. I’ve got issues.

This chili variation is one I’ve made for parties, football tailgates, and given to friends when they’re under the weather. Toppings aside, this chili recipe is dairy-free, gluten-free, contains only 226 calories per serving, and 25 g of protein.

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White Chicken Chili (PRINT ME!)

The cast of characters:

  • 1 Tbsp. olive oil
  • 2lbs chicken breasts – boneless, skinless, diced
  • 1 onion, diced
  • 3 cloves garlic, grated
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp coriander
  • 1/8 tsp cayenne pepper
  • 4 (15.5oz) cans cannellini (white kidney) beans, drained and rinsed
  • 28 oz low sodium chicken stock
  • 2 cups corn, frozen
  • 2 (4oz) cans green chilies
  • 1 lime
  • kosher salt and freshly ground black pepper to taste

Optional Toppings: cilantro, lime, shredded monterrey jack, sour cream, tortilla chips

Heat olive oil in heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 7-8 minutes. Add garlic and spices and continue to cook for 1-2 minutes. Add beans and chicken stock. Stir to combine. Bring to a boil and then reduce heat to low and simmer for 25 minutes. (At this point, your chili will still be soupy)

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To thicken your chili – ladle about 1/4 of the chili mixture into a blender. Blend until smooth. Add the pureed soup back into your saucepan, then add corn and green chilies. Continue to simmer for 5 minutes. Add additional salt and freshly ground black pepper to taste. Optional (Kinda optional. You should do this, you won’t regret it.) – squeeze 1 lime into chili and stir to combine.

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Top with your favorite toppings and serve. Enjoy!

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