Description
This delicious white chicken chili is made with homemade tortilla strips, perfect for chilly days when you want a warm cozy meal.
Equipment
Dutch Oven or large pot
Ingredients
olive oil spray
2small poblano peppers, sliced
1sweet onion, sliced
1 1/2tablespooncumin
15oz can white northern or navy beans, with their liquid
4cupslow sodium chicken broth
1bay leaf
1 1/2poundschicken breasts, or boneless chicken thighs
1/2teaspoonkosher salt, plus a few pinches
4 6-inchcorn tortillas, yellow or white
1cupsweet corn, fresh or frozen
chopped fresh cilantro, thin sliced jalapeno rounds & lime wedges for topping
optional toppings: sliced avocado, Greek yogurt, low-fat sour cream, diced red onion, or jack cheese
Instructions
- Preheat the oven to 350F.
- In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
- Add cumin and cook, stirring often until fragrant, about 2 minutes.
Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
- While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
- Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
Remove chicken breast from pot, shred and reserve.
Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
- To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.
Last Step:
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