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Nutrition info

AmountPer 300 g serving
  • Calories310
  • Protein30 g
  • Fat6 g
  • Saturated fat2 g
  • Carbohydrates34 g
  • Fibre8 g
  • Sugars3 g
  • Cholesterol60 mg
  • Sodium280 mg
% Daily ValuePer 300 g serving
  • Potassium28
  • Calcium10
  • Iron20
  • Vitamin A20
  • Vitamin C110
  • Vitamin B650
  • Vitamin B1221
  • Folate75
  • Magnesium
  • Zinc27
Food prep tip

Chicken Chili Blanco

  • Soups & Stews
  • Gluten Free
  • Breast
Prepping20min
Cooking30min
Restingmin
  • Servings12
Nutrition informationThis recipe contains 30 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Soak white navy beans overnight in 6 cups (1.5 L) of water. Cover and cook in plenty of cold water, adding more as necessary. Simmer 2-3 hours until tender. Drain and set aside. Alternatively you can use 2 cups (500 mL) of cooked white navy beans. Drain and rinse in a colander to remove most of the sodium.

2

Soak the dried poblano peppers in boiling water. Remove peppers and cut into fine strips. Add reserved liquid and water to measure 4 cups (1 L).

3

Bring chicken breasts, water from step 2, two minced garlic cloves and bay leaf to a boil. Reduce heat to low, cover and simmer until the chicken is cooked through – about 20 minutes. Remove pot from heat, cover and set aside to cool. Drain stock and reserve. When chicken is cool use your hands to pull meat off the bone and set aside.

4

Heat olive oil in large soup pot over medium high heat. Add diced onion, the remaining minced garlic, diced parsnips (or carrots), diced yellow peppers, frozen corn and jalapeño and cook, stirring, until softened, about 5 minutes.

5

Add reserved beans and chicken stock, shredded chicken, cumin, oregano, thyme and cook for another 20 minutes, or until vegetables are tender. Season with salt to taste. Stir in cilantro and sour cream.

6

To serve, ladle into bowls and sprinkle with the thinly sliced green onions and a cilantro sprig.

Recipe note<p>This South American inspired chili consists of mostly "white" ingredients and is a nice change from the red chili con carne. It uses dried mulato pod (poblano) peppers which are related to ancho peppers. They have a smoky flavour but are not "hot." If you do not have them substitute your favourite red chili or even the usual dried chili powder. The consistency is more of a soup than a thicker red chile con carne.</p>