White Chicken Chili for Two (Small Batch)

Name: White Chicken Chili for Two (Small Batch)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 8 oz Chicken Breast (8 oz. Chicken Breast); ½ tsp Cumin Seeds (1/2 tsp. Cumin); ½ tsp Smoked Paprika (1/2 tsp. Smoked Paprika); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ¼ tsp Cayenne Pepper (1/4 tsp. Cayenne); ½ tsp Kosher Salt (1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt)); 2 tbsp Olive Oil (2 tbsp. Oil (Avocado or Olive)); ½ cup Yellow Onion (1/2 cup finely chopped Yellow Onion); 1 clove Garlic (1 clove Garlic (minced)); 4 oz Hatch Chili (4 oz. Hatch Green Chiles*); 2 cup Chicken Stock (2 cups Chicken Stock**); 1 can Great Northern Bean (1 can Great Northern White Beans*** (drained and rinsed)); ½ tsp Mexican Oregano (1/2 tsp. Mexican Oregano****); ⅓ cup Monterey Jack Cheese (1/3 cup Shredded Jack Cheese*****); ¼ cup Sour Cream (1/4 cup Sour Cream + Sour Cream); 0 pieces Salted Nacho Chips (crushed Tortilla Chips); 0 pieces Scallion (chopped Green Onion); 0 pieces Jalapeño (pickled or fresh Jalapenos); 0 pieces Cilantro (chopped Cilantro); 0 pieces Lime (Lime Wedges); 0 pieces Cheese Stick (Shredded Cheese); 0 pieces Avocado (Avocado)

White Chicken Chili for Two (Small Batch) - Soup (American)

50 minAmerican

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 2 servings

Chicken Breast8 oz · 8 oz. Chicken Breast
Cumin Seeds½ tsp · 1/2 tsp. Cumin
Smoked Paprika½ tsp · 1/2 tsp. Smoked Paprika
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Cayenne Pepper¼ tsp · 1/4 tsp. Cayenne
Kosher Salt½ tsp · 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt)
Olive Oil2 tbsp · 2 tbsp. Oil (Avocado or Olive)
Yellow Onion½ cup · 1/2 cup finely chopped Yellow Onion
Garlic1 clove · 1 clove Garlic (minced)
Hatch Chili4 oz · 4 oz. Hatch Green Chiles*
Chicken Stock2 cup · 2 cups Chicken Stock**
Great Northern Bean1 can · 1 can Great Northern White Beans*** (drained and rinsed)
Mexican Oregano½ tsp · 1/2 tsp. Mexican Oregano****
Monterey Jack Cheese⅓ cup · 1/3 cup Shredded Jack Cheese*****
Sour Cream¼ cup · 1/4 cup Sour Cream + Sour Cream
Salted Nacho Chips0 pieces · crushed Tortilla Chips
Scallion0 pieces · chopped Green Onion
Jalapeño0 pieces · pickled or fresh Jalapenos
Cilantro0 pieces · chopped Cilantro
Lime0 pieces · Lime Wedges
Cheese Stick0 pieces · Shredded Cheese
Avocado0 pieces · Avocado

Make it mine in the app

Steps

1Mix the cumin, smoked paprika, garlic powder, cayenne, and kosher salt together. Season the chicken on all sides with 1 1/2 tsp. of the chicken seasoning, and reserve the rest for later on in the recipe. Let the seasoned chicken rest at room temperature for 10-15 minutes.
2Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes per side, until browned and cooked through. Transfer the cooked chicken to a large bowl, and cover the bowl with foil to keep warm.
3Place a medium-sized saucepan or pot (fitted with a lid) over medium heat. Add a tablespoon of oil, and once the oil is hot, stir in the chopped onions with a pinch of salt. Cook the onions for 5-7 minutes, stirring occasionally, until very soft and starting to brown.
4Stir in the minced garlic, and cook for about one minute until fragrant.
5Stir in the green chiles, chicken stock, white beans, oregano, and the remaining chicken seasoning. Turn the heat underneath the pot to high to bring the soup to a boil. Once the soup starts boiling, turn the heat underneath the pot to "simmer" (or low), and cover the pot with a lid. Simmer the chili for 15 minutes.
6While the chili simmers, shred the chicken.
7After 15 minutes, stir in the shredded chicken and any juices from the bowl the chicken was in. Also stir in the sour cream and cheese until well blended. Cover the pot with the lid, and simmer for another 15 minutes.
8Season the chicken chili with salt and pepper, if desired. Serve hot with any combination of garnishes!