Not Quite So White Chicken Chili No Tomatoes
Warm, comforting, and brimming with bold flavors, this "Not Quite So White Chicken Chili No Tomatoes" is an inventive twist on classic chili recipes. Designed for those seeking a creamy, hearty chili without tomatoes, this dish combines shredded rotisserie chicken, tender great Northern beans, and aromatic spices like cumin, chili powder, and smoked paprika. Poblano peppers and a dash of lime juice add a touch of smoky heat and zesty brightness, while heavy cream creates velvety richness that sets this chili apart. Ready in under an hour, it's perfect for weeknight dinners or cozy gatherings. Serve it up with shredded Monterey Jack cheese and sliced jalapeños for an extra kick. This tomato-free chicken chili recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium poblano pepper, diced
- 3 cups rotisserie chicken, shredded
- 4 cups low-sodium chicken broth
- 2 cans great Northern beans, drained and rinsed
- 1 tablespoon lime juice
- 0.25 cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 cup shredded Monterey Jack cheese (optional, for serving)
- sliced jalapeños (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and poblano pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded chicken, chicken broth, great Northern beans, cumin, chili powder, smoked paprika, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
In a small bowl, whisk the cornstarch and water together to form a slurry.
Stir the heavy cream and the cornstarch slurry into the chili. Simmer for another 5 minutes until slightly thickened.
Remove the pot from heat and stir in the lime juice and fresh cilantro.
Ladle the chili into bowls and top with optional shredded Monterey Jack cheese and sliced jalapeños if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 5354 mg | 233% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 11.8 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 875 mg | 67% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3686 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
