Sarah's White Chicken Chili

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

4-5 strips of bacon

1-2 jalapeños, ribs and seeds removed

half of a yellow onion

3 cloves garlic

2 teaspoons cumin

2 teaspoons chili powder

2 cups chicken broth

two 14-ounce cans diced tomatoes with green chiles (with juices!)

1 ¼ pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)

one 14-ounce can pinto beans, drained and rinsed

one 14-ounce can black beans, drained and rinsed

8 ounces cream cheese

Wskazówki

Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.

Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.

Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.

Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.

Tie it all up: Stir in the shredded chicken, beans, and cream cheese. The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!

Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

Wartości Odżywcze

• Kalorie: 455
• Tłuszcz Całkowity: 24.7 g
• Tłuszcz Nasycony: 11.1 g
• Tłuszcz Trans: 0 g
• Cholesterol: 123.2 mg
• Sód: 995 mg
• Węglowodany Całkowite: 30.2 g
• Błonnik Pokarmowy: 10.6 g
• Cukry Całkowite: 4.6 g
• Białko: 29.2 g