White Chicken Chili by @manningherkitchen

8h15
Easy

6 servings

🫘

190 g

Dried Northern White Beans

🍲

1.4 l

Chicken Broth

🌽

430 g

Corn

🌶️

1 can

Green Chilis

🥫

280 g

Green Enchilada Sauce

🧅

70 g

Onion

🧄

6 g

Garlic

🌮

9 g

Taco Seasoning

🍗

280 g

Chicken Breast

🌿

1 g

Dried Cilantro

🥛

120 ml

Sour Cream

🥛

60 ml

Milk

🧀

56 g

Mexican Blend Cheese

Preparation Steps

  1. Step 1/12

    If using dried Great Northern beans, soak the 1 cup dried Great Northern beans in water overnight for about 8 hours.

    dried Great Northern beans
    🥣medium bowl

  2. Step 2/12

    Drain the soaked dried Great Northern beans and rinse them thoroughly.

    dried Great Northern beans
    🫗colander

  3. Step 3/12

    Mince the 1 small onion and the 2 cloves garlic.

    onion
    garlic
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Drain the canned corn and canned green chiles.

    canned corn
    canned green chiles
    🥫can opener
    🫗colander

  5. Step 5/12

    Add the prepared beans, 6 cups chicken broth, drained corn, drained green chiles, and green enchilada sauce to the slow cooker.

    dried Great Northern beans
    chicken broth
    canned corn
    canned green chiles
    green enchilada sauce
    🥛measuring cup
    🥫can opener

  6. Step 6/12

    Add the minced onion, minced garlic, 1 tablespoon taco seasoning, and 1 large chicken breast to the slow cooker.

    onion
    garlic
    taco seasoning
    chicken breast
    🥄measuring spoon

  7. Step 7/12

    Cover the slow cooker and cook on low heat for 360 to 540 minutes, until the chicken is cooked through and the beans are tender.

    chicken breast
    dried Great Northern beans

  8. Step 8/12

    Remove the cooked chicken breast from the slow cooker and shred it with 2 forks.

    chicken breast
    🍴forks

  9. Step 9/12

    Return the shredded chicken to the slow cooker and stir it into the chili.

    chicken breast
    🥄ladle

  10. Step 10/12

    Stir in 1 teaspoon dried cilantro, 1/2 cup sour cream, 1/4 cup milk, and 1/2 cup Mexican blend cheese.

    dried cilantro
    sour cream
    milk
    🧀Mexican blend cheese
    🥄measuring spoon
    🥛measuring cup
    🥄ladle

  11. Step 11/12

    Cover the slow cooker and heat the chili for about 15 minutes, until the dairy ingredients are fully warmed through.

    sour cream
    milk
    🧀Mexican blend cheese

  12. Step 12/12

    Ladle the white chicken chili into bowls and serve hot.

    🥄ladle

Composition

Ingredients

Types

Broth, Sauce, Vegetables, Seasonings, Meat, Poultry, Herbs, Dairy, Cheese

Ingredients

Dried northern white beans, Chicken broth, Corn, Green chilis, Green enchilada sauce, Onion, Garlic, Taco seasoning, Chicken breast, Dried cilantro, Sour cream, Milk, Mexican blend cheese

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, High-protein

Calories

360 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 39g, Fat: 11g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 3mg, Potassium: 680mg, Sodium: 1180mg

Vitamins

Vitamin A: 180µg, Vitamin C: 18mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

8 hours 0 minutes

Overall

8 hours 15 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

medium bowl, colander, measuring cup, measuring spoon, chef's knife, cutting board, can opener, forks, ladle

Appliances

slow cooker

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Weeknight Dinner, Family Meal, Meal Prep, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Mexican-inspired, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Hearty, Tender, Chunky

Flavors

Savory, Mildly spicy, Tangy, Creamy, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat to 74°C / 165°F before serving), freezer : 2 to 3 months (Freeze in airtight portions,Dairy-based soup may separate slightly after thawing,Thaw in the refrigerator before reheating)