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White Chicken Chili is easy to make in one pot on the stove. It is thick, creamy, cheesy, and loaded with shredded chicken and white beans. It’s a great recipe to use up leftover cooked chicken or a rotisserie!
👉️ Get the recipe and more tips & FAQs at the link in my bio (or do a search on Google for "Yellow Bliss Road White Chicken Chili")
https://www.yellowblissroad.com/white-chicken-chili/
WHITE CHICKEN CHILI
Serves 6
INGREDIENTS
2 cups cooked shredded chicken
1 medium yellow onion, diced small
3 cloves garlic minced
1 teaspoon oil
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
4 cups chicken stock or broth
2 tablespoons cornstarch
7 ounces chopped mild green chiles, canned
2 15-ounce cans of white beans, drained and rinsed
1 cup frozen corn, thawed
4 ounces cream cheese, cubed
1/2 cup sour cream
1 cup Monterey or pepper Jack cheese, shredded
1 tablespoon fresh lime juice
Optional: sour cream, cilantro, shredded cheese, and corn chips for serving
INSTRUCTIONS
1. Heat a large pot on the stove over medium high heat and add the oil. Saute the onion until translucent and softened, about 3 minutes. Add in the garlic and seasonings and cook for 30 seconds.
2. Add in the chicken broth and bring to a simmer. Simmer for 20 minutes. Mix the cornstarch with 2 tablespoons of cold water or broth and whisk into the soup. Bring to a boil for 1 minute.
3. Add in the chicken, beans, corn, chilies, cream cheese, and simmer for another 10 – 15 minutes, not allowing the mixture to boil. Stir in the lime juice, sour cream and the shredded cheese just until melted. Serve immediately with sour cream, shredded cheese, cilantro and corn chips.
NOTES
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Soup can be frozen for up to 3 months.
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