White Chicken Chili

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

2 tbsp. olive oil

1 onion, chopped

2 poblano peppers, chopped

1 tsp. kosher salt, divided, plus more to taste

3 cloves garlic, chopped

1 jalapeño, chopped (seeds removed, if you don’t like it spicy!)

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. chili powder

1/2 tsp. black pepper

2 tsp. dried oregano

4 c. chicken broth, divided

3 tbsp. cornmeal or masa harina

2 (15-oz.) cans white beans (such as cannellini or great northern beans), drained and rinsed

1 (4-oz.) can chopped green chilis

1 c. frozen corn

3 c. cooked chicken (from 1 rotisserie chicken)

1/2 c. heavy cream

2 tbsp. fresh lime juice

2 tbsp. chopped cilantro leaves, plus more for serving

Tortilla chips, shredded monterey jack cheese, and sour cream, for serving

步驟

Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with 1/2 teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño, and cook for 2 minutes more. Add the cumin, coriander, chili powder, black pepper, and oregano, and cook until fragrant, 1 minute more.

In a small measuring cup, whisk together 1/2 cup of chicken broth and the cornmeal or masa harina.

Add the remaining 3 1/2 cups chicken broth, cornmeal mixture, white beans, canned green chilis, and corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the chicken and cook for 5 minutes more. Stir in the heavy cream, lime juice, and cilantro, and remove from the heat. Season with the remaining 1/2 teaspoon of salt, plus more to taste.

Serve topped with additional cilantro, tortilla chips, shredded cheese, and sour cream.

營養

• 卡路里: 556
• 總脂肪: 22 g
• 飽和脂肪: 7 g
• 反式脂肪: 0 g
• 膽固醇: 80 mg
• 鈉: 1160 mg
• 總碳水化合物: 47 g
• 膳食纖維: 10 g
• 總糖: 6 g
• 蛋白質: 35 g