White Chili with Chicken (Thick Soup)
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This white stew is a milder version of the traditional Tex-Mex red chili con carne. It's made with grilled chicken, canned white beans, chili peppers (hence the name), corn, yucca (or potato), and other typical Tex-Mex spices. Since almost all the ingredients are already cooked or canned, it takes relatively little time to prepare. The chili is mildly spicy, tangy, and warming. Chipotle peppers in adobo sauce add a pleasant smoky flavor. Serve garnished with fresh cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half of a large one grilled chicken (2 tbsp.), remove the skin and chop the meat
- 1 can (540 g) canned white beans, rinsed
- 1 tbsp. l. olive oil
- 1 bunch green onions, chopped (about 3/4 cup)
- 3 cloves garlic, chopped
- 1/2 - 1 jalapeno, seeded, stemmed and chopped
- 1 tbsp chili spice mix
- 6 cups lightly salted chicken broth
- 1 cup corn kernels, fresh or thaw frozen
- 1 package (500g) frozen yucca (thawed) or 2 medium baking potatoes, peeled and cut into medium cubes
- 2 carrots, cut diagonally into 1cm pieces (about 1 cup)
- 1 - 2 chipotle peppers in adobo sauce, thinly sliced
- 0.5 cup fresh cilantro, chopped
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Recipes with similar ingredients: grilled chicken, potato, white beans, carrot, corn, jalapeno pepper, chili seasoning, chipotle peppers in adobo sauce, cilantro
Cooking the dish according to the recipe:
- In a large saucepan, heat the olive oil over medium-high heat. Add the green onions, garlic, jalapeño, chili spice mix and 2 teaspoons salt and cook until softened, about 2 minutes.
- Add the chicken broth, yucca, corn, carrots, and chipotle leaves and bring to a boil. Cover, reduce heat, and simmer until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
- Add the chicken and beans and cook, stirring occasionally, until heated through and thickened, about 10 minutes. Sprinkle with cilantro before serving.
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