White Chicken Chili
This is a warming and filling soup, perfect for colder weather.
I love the spice combination in this soup. The chilli kick you can adjust to your taste. Here I use chicken breast fillet, as it cooks quickly and canned white beans. The combination of single cream and soured cream makes this soup super-rich and creamy.
- 250 g chicken breast fillet (cutted into 3)
- 400 g white canned beans (rinced and drained)
- 1 white onion (chopped finely)
- 2 garlic cloves (minced)
- 200 ml single cream
- 200 g soured cream
- 100 g frozen corn
- 400 ml chicken stock
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dry thyme
- 1/2 tsp pepper
- 2 chilli peppers (seaded and minced)
Fry onion in a pan with oil for 4-5 minutes on medium heat, stirring occasionally.
Add garlic and chilli pepper fry for 1-2 minutes.
Add corn, spices, chicken fillet, chicken stock, and beans and cook for 20 minutes on medium heat.
Remove chicken onto the plate and shred with forks.
Then add cream, soured cream, return chicken and add lime juice, simmer for 2-3 minutes and serve.
Servings 3
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 22.33g35%
- Total Carbohydrate 40.8g14%
- Protein 37.57g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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