White Chicken Chili
A comforting white chicken chili for a cold winter day, loaded with tender chicken, beans, vegetables, and spices, with a creamy texture and flavorful broth.
A comforting white chicken chili for a cold winter day, loaded with tender chicken, beans, vegetables, and spices, with a creamy texture and flavorful broth.
- 1 vegetable cooking spray
- 1 large onion diced (about 1 cup)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- swansonâ® premium white chunk chicke drained (12.5 ounces)
- 1 can small white beans (about 15 ounces)
- 1 medium red pepper diced (about 1 cup)
- 1 cup swansonâ® chicken broth (regular natural goodnessâ„¢ or certified organic)
- 1 can green chiles (about 4 ounces), chopped
- 1 cup cheddar cheese shredded
- Carbohydrate 59.7969840006821 g
- Cholesterol 23.73 mg
- Fat 9.62201600020916 g
- Fiber 22.6167596775508 g
- Protein 24.863812000153 g
- Saturated Fat 5.12599940003685 g
- Serving Size 1 1 Serving (230g)
- Sodium 349.121200012605 mg
- Sugar 37.1802243231313 g
- Trans Fat 0.815907400034633 g
- Calories 414 calories
Step-by-step
- Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook for 3 minutes or until it's tender. Stir the cumin and chili powder in the saucepan.
- Stir the chicken, beans, pepper, broth and chiles in the saucepan. Heat to a boil. Reduce the heat to low and cook for 5 minutes.
- Sprinkle with the cheese and serve immediately.
Traditional beef chili relies on hours of simmering to break down tough muscle fibers and meld heavy spices, whereas this poultry-based alternative achieves a savory profile in under thirty minutes by utilizing fully cooked canned proteins. Managing dietary restrictions within this framework requires careful label reading, particularly because standard chicken broths often contain hidden gluten or excess sodium that can disrupt the balance of the dish. Swapping the dairy cheddar for a plant-based melting shred alters the final emulsion significantly, as vegetable-oil cheeses lack the natural milk fats required to achieve a smooth, velvety consistency without graininess. Dice the onions to uniform quarter-inch cubes and sweat them over medium heat for precisely three minutes in a two-quart saucepan to soften their cell walls without browning them, ensuring they integrate seamlessly into the broth. Adjusting the heat to low after reaching a rolling boil prevents the delicate white beans from disintegrating into mush while allowing the green chiles to infuse the surrounding liquid.
