The new year calls for a healthy reset, and this white chicken chili hit the spot and helped to heat up the cold winter night! Ready in under 40 minutes, this easy & healthy chili is a great fresh reset to the new year. Hearty and healthy, I was please to satisfy even the colossal appetites in my kitchen. I always like to prepare one BIG pot of chili so that we have leftovers to freeze or eat for lunch the same week. And this recipe serves 16, and can last 3-4 days in and airtight container in the refrigerator. Lunch this week will be delicious! Did you know that chili did not originate in Mexico?
Give it a try! Let me know what you think.
Makes 16 servings (I like to make 1 big pot and have it for lunch)
Ingredients:
2 TBS olive oil
2 yellow onions
4 cloves garlic
4 cans cannalini beans
1 bag of frozen fire roasted corn
1 package of sliced mushrooms
2LBS ground chicken
2 32oz containers of chicken broth
4 diced red/yellow peppers
6tsp cumin
2 tsp oregano
1 tsp salt
1 tsp pepper
2 tsp chili powder
2 limes, juiced
1 cup Greek yogurt
Topping Ingredients:
Greek yogurt
Cilantro
Cheddar cheese (Optional)
Jalapeño
Lime
Tortilla chips
Instructions
Sauté onions in olive oil until soft. Add in garlic for one minute and then add in all spices. Add ground chicken. Sauté 3-5 minutes. Then add sliced mushrooms.
In a separate bowl, mash 2 cans of beans with a potato masher until soft, we will use this to thicken the soup.
Add broth, mashed and regular beans, fire roasted corn, and corn into pot. Then cook at medium-high heat until it comes to a boil.
Reduce heat to simmer and cook 15-20 minutes.
Once simmering is complete, turn off the heat and add the juice of two limes and the Greek yogurt into the pot.
Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.
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