Mexican Chicken White Chili
Mexican Chicken Chili is the perfect meal for after work or on a fall evening. It is a great lower-carb recipe and comfort-food meal.
Servings: 4 servings
Calories: 429kcal
Ingredients
- 1/2 medium onion chopped
- 2 teaspoon olive oil
- 1 clove garlic minced
- 1 lb cooked chicken shredded
- 2 cups chicken broth
- 2 oz chopped green chilis
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon cayenne pepper
- 1 can White Chili Beans
- 1 can Pinto Beans
- 1 cup Shredded Mexican Blend Cheese
- Cilantro For Garnish
- Jalapeno Pepper Chopped Optional
- Sour Cream Optional
- Avocado Optional
Instructions
- Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
- Add garlic, saute for one minute.
- Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne. Reduce heat to low and allow to simmer.
- Using a potato masher, mash 1/2 of can of white chili beans until it resembles a chunky paste. Add the paste and remaining can of beans and pinto beans to the pot.
- Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help thicken it up.
- Top with cheese and cilantro as desired.
- Add optional sour cream, jalapeno, and avocado
Notes
This is great leftover and it also freezes well. Perfect for meal prepping!
Use either a potato masher or a food processor for some of the beans to give it a creamier base. If using a food processor add a little broth to it.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 22g | Protein: 48g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 1518mg | Potassium: 876mg | Fiber: 5g | Sugar: 7g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 4mg
