White Chicken Chili

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 50 minutes

材料

1 tbsp. neutral oil

1 medium yellow onion, chopped

1 jalapeño, seeded, finely chopped

2 cloves garlic, finely chopped

1 tsp. dried oregano

1 tsp. ground cumin

3 boneless, skinless chicken breasts, cut into thirds

5 c. low-sodium chicken broth

2 (4.5-oz.) cans green chiles

Kosher salt

Freshly ground black pepper

2 (15-oz.) cans white beans, drained, rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

1 avocado, thinly sliced, for serving

1/4 c. chopped fresh cilantro, for serving

1/4 c. crushed tortilla chips, for serving

1/4 c. shredded Monterey Jack, for serving

手順

In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.

Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.

Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.

栄養

• カロリー: 554
• 脂肪総量: 19 g
• 飽和脂肪: 5 g
• トランス脂肪: 0 g
• コレステロール: 115 mg
• ナトリウム: 1491 mg
• 炭水化物総量: 39 g
• 食物繊維: 12 g
• 糖質総量: 3 g
• タンパク質: 49 g