White Chicken Chili

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 50 minutes

食材

2 tablespoon olive oil

1 medium yellow onion (diced)

1 green bell pepper (chopped)

1 jalapeno (deseeded and chopped)

3 cloves garlic (minced)

1 1/2 teaspoon ground cumin

1 teaspoon dried oregano

3/4 teaspoon smoked paprika

1/2 teaspoon chili powder

salt & pepper (to taste)

4 cups low-sodium chicken broth

30 oz white cannellini beans (two 15 oz cans), drained and rinsed)

6 ½ oz diced green chilies (1.5 cans 4.5 oz each)

2 1/2 cups rotisserie chicken (shredded, without skin)

1 cup yellow corn (frozen)

4 oz cream cheese (room temperature)

1/2 cup Pepper Jack cheese (shredded)

1/3 cup sour cream (room temperature)

1/4 cup fresh cilantro (chopped)

1/4 cup pepper jack cheese (finely shredded)

1 avocado (thinly sliced)

1 jalapeno (sliced)

步驟

In a large pot or a Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and jalapeno. Saute for about 3-4 minutes or until softened. Add garlic and cook for an additional 30-60 seconds until fragrant. Stir in ground cumin, dried oregano, paprika, chili powder, salt, and pepper.

Add 1/2 cup of the chicken broth and 1 cup of drained and rinsed beans to a food processor and pulse until smooth. Pour this mixture into a pot, along with the remaining chicken broth, cannellini beans, and green chilies. Bring to a simmer and let it cook uncovered for 15 minutes, stirring occasionally.

Add rotisserie chicken, frozen corn, and cream cheese. Let it cook for an additional 5-10 minutes or until chicken and corn are warm up, and cream cheese is melted.

Remove from the heat and stir in pepper jack cheese and sour cream until well incorporated and melted.

Garnish with sliced avocado, finely shredded pepper jack cheese, sliced jalapeno, and fresh cilantro.

營養

• 卡路里: 656 kcal
• 總脂肪: 33 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 13 g
• 膽固醇: 134 mg
• 鈉: 556 mg
• 總碳水化合物: 47 g
• 膳食纖維: 11 g
• 總糖: 5 g
• 蛋白質: 48 g