White Chicken Corn Chili
Try this White Chicken Corn Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 small onion chopped
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped fresh cilantro
- 3 cloves of garlic minced
- sea salt and pepper
- avocado slices
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced remove seeds for less heat)
- 1 4 - ounce can chopped green chilies drained
- 2 cups low-sodium chicken or vegetable broth
- 2-3 cups shredded rotisserie chicken (i got mine from whole
- 2 15- ounce cans cannelloni beans rinsed and drained
- 1 cup of corn
- Carbohydrate 33.4038960017585 g
- Cholesterol 0 mg
- Fat 43.8840060276385 g
- Fiber 17.3335396348064 g
- Protein 7.38369400102058 g
- Saturated Fat 6.23172020378863 g
- Serving Size 1 1 recipe (393g)
- Sodium 204.902800022588 mg
- Sugar 16.070356366952 g
- Trans Fat 2.43715480083322 g
- Calories 519 calories
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring until slightly soft. About 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring until the cumin is toasted, about 2 minutes. Add a couple dashed of sea salt and pepper. Stir in the chicken/veggie broth, shredded chicken and beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes. Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn and cilantro. Divide the chili among bowls and top with sliced avocado.
