White Chicken Chili without Beans.
A hearty white chicken chili made without beans - this is a family friendly recipe that is full of flavor!
Ingredients
- 1 sweet onion chopped
- 2 garlic cloves minced
- 1 Tablespoon olive oil
- 3 chicken breasts cut into pieces
- 4 medium sized Yukon Gold potatoes peeled and diced
- 1 ½ cups frozen corn kernels
- 2 teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup salsa verde
- 32 ounces chicken broth
- 1 Tablespoon cornstarch
- 3 Tablespoons water
Instructions
- Place the chopped onion and garlic in a large pot with olive oil. Cook until soft, about 7 minutes.
- Add the chicken breasts, potatoes, corn, spices, salsa verde, and chicken broth. Raise the heat to high and bring the chili to a boil.
- Reduce the heat to a simmer and place a lid on the pot. Simmer for 30 minutes or until the chicken is cooked through.
- Place the cornstarch and water in a small container with a lid and shake well. Drizzle the cornstarch mixture into the chili and stir well until it starts to thicken. Cook for about 5 more minutes.
- If you want the chicken cut into even smaller pieces, you can use kitchen shears to do that after it is cooked.
- Serve with fresh cilantro, chopped red onion, and tortilla chips.
Notes
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
Nutrition
Calories: 308kcalCarbohydrates: 30gProtein: 32gFat: 7gSaturated Fat: 1gCholesterol: 72mgSodium: 599mgPotassium: 1189mgFiber: 4gSugar: 5gVitamin A: 179IUVitamin C: 19mgCalcium: 65mgIron: 5mg
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