Weeknight White Chicken Chili
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 poblano pepper, finely chopped
  • 4 (15 oz) cans great norther beans, drained and rinsed
  • 3 cups cooked and chopped white meat chicken (~1 lb)
  • 7 oz can mild diced green chilies
  • 8 cups low-sodium chicken broth
  • ½ cup beer
  • 1 Tbsp chili powder
  • ½ Tbsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
Instructions
  1. In a large pot, heat olive oil over medium-high heart. Once hot, add onions and poblano and saute until till tender, about 5 minutes.
  2. Add remaining ingredients. Heat soup, allowing it to lightly simmer for about 15 minutes, allowing the flavors to blend together.
  3. To serve, place a tortilla in the bowl, if desired, and ladle in the soup. Top with desired toppings and enjoy.
Notes
Recipe from Cheese Curd in Paradise
Nutrition Information
Serving size: ~2 cups Calories: 325 Fat: 5.3 Carbohydrates: 33.3 Sugar: 6.6 Sodium: 929 Fiber: 9.6 Protein: 32.0 Cholesterol: 49
Recipe by Prevention RD at https://preventionrd.com/10th-annual-chili-contest-entry-3-weeknight-white-chicken-chili/