White Chicken Chili

 

 

When the weather starts getting cold, I am an absolute sucker for a hot bowl of chili. I love this recipe because it is both delicious and healthy. It is very versatile and you can choose the amount of fat added by way of milk, half & half or heavy cream. There are also a tons of different garnishes you can choose to top it with. You can also make it as spicy as you’d like. 

Makes four hearty servings. 

 

1LB Ground Chicken or Turkey 

1 Small Onion-small dice

5 Garlic Cloves-minced

1 Poblano Pepper-small dice

2- 4oz cans of Hatch Chopped Green Chiles (I use the mild ones, you pick the heat you like)

2 tsp Cumin

2 tsp Oregano

2- 15.5oz cans of Cannellini Beans

4 cups Chicken Broth

1/2 cup Non-Fat Milk (you can use whatever milk, half & half or heavy cream that you choose)

1/2 cup Light Sour Cream

3 cups Baby Spinach-rough chop

Possible Garnishes: Cilantro, Scallions, Avocado, Sour Cream and tortilla chips

  In a large pot cook the onions and poblano until soft in a little bit of oil. Once soft add the garlic and cook for 3-4 minutes. Add in the Hatch Chiles and cook 2-3 minutes. Add in the ground meat and cook until browned all the way through. Add in the cumin and oregano and cook 2-3 minutes. Finally add in the rinsed cannellini beans and the chicken broth and let it simmer for 30 minutes.

During the last 5 minutes of cooking, add in the spinach, sour cream and milk. Taste and add salt and pepper as needed. Ladle into large bowls and top with whatever garnishes you choose. This soup freezes beautifully, so you can always make a double batch and freeze the leftovers. Enjoy!