White Bean-Chicken Chili

Recipe

Soup, Chili & Stew
White Bean-Chicken Chili

Primary Media

User Rating

3.73 out of 5 stars
Rate it:
64 ratings

Recipe Data

8
Servings
10min
Prep
30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    This easy one-dish Southwest chili makes enough for 8 servings. If that's not enough for leftovers, consider a double batch—it's even better the next day. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1 lbs.ground chicken breast
    3medium poblano chile peppers, stemmed, seeded, finely chopped
    2medium onions, finely chopped
    4 clove(s)garlic, finely chopped
    3 c.Hy-Vee 33%-less-sodium chicken broth
    ½ tsp.Hy-Vee cumin
    ½ tsp.Hy-Vee coriander
    1(8 oz) pkg Hy-Vee cream cheese
    2(15 oz each) cans Hy-Vee cannellini beans, rinsed and drained
    1 c.fresh cilantro, or fresh parsley (about 1 bunch), finely chopped, divided
    1 c.Hy-Vee tortilla chips, crumbled
    Kosher salt, to taste
    Shredded Monterey Jack cheese, for serving
    Lime wedges, optional

    Things To Grab

    • 4-quart Dutch oven
    • Protective gloves

    Directions

    1. In a 4-quart Dutch oven, heat oil over medium heat. Add chicken, chile peppers, onions and garlic. Cook for 8 minutes or until chicken is brown, stirring occasionally.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    2. Add broth, cumin and coriander to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cream cheese and beans. When cream cheese is melted, stir in ¾ cup cilantro and tortilla chips. Cook for 5 minutes more. Season to taste with salt.

      Hyvee Culinary Expert Tip
      To release extra flavor in any dish that calls for cilantro, chop up the stems and the leaves.
      Hy-Vee ChefsCulinary Champs
    3.  Serve chili topped with cheese and remaining cilantro. If desired, serve with lime wedges.

    Nutrition facts

    Servings

    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 65mg
    • Sodium: 480mg
    • Total Carbohydrates: 32g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Health 2016.