| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 small jalapeno, stemmed, seeded and finely chopped
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 4 cups chicken stock
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Two 15-ounce cans white beans
- Two 4-ounce cans mild chopped green chiles
- Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage
Instructions
- Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
- Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
- Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
- Serve the chili with an assortment of toppings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 448 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 88 mg |
| Sodium | 1136 mg |
Reviews
Everyone loves this!! Quick and easy to make!
Loved it! Family is asking me to make it often.
This was a total hit! Even my young boys loved it! The topping suggestions take it over the top 🙂
This chili is delicious. I love how light it is with no dairy. Blending half as a thickener is genius. It’s my go to recipe!
This is my go to chicken chili, easy and delicious!
Really easy and delicious. I used pulled rotisserie chickened also added cilantro to the blended portion of the soup.
This is really good! I also doubled the spices to 1 teaspoon. I also added a few tablespoons of cilantro cooking base for some extra flavor. Would certainly make again!
A CC
Making this today. Thanks for the recipe.
So good and easy to make!