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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 429kcal
- 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
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
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.
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