White Chicken Chili
65 min388 kcal each
Chicken breasts poached in a cumin-poblano broth with white beans, partly blended for body and finished with sweet corn and baked tortilla strips. Meal-prep chili with 42 g of protein.
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Plan this recipeIngredients
for 5 servings- Olive oil spray1 tsp
- Poblano pepper2 piece
- Onion1 piece
- Ground cumin1½ tbsp
- White beans, canned, with liquid1 can
- Low-sodium chicken broth960 ml
- Bay leaf1 piece
- Chicken breast, boneless and skinless680 g
- Corn tortillas4 piece
- Sweetcorn kernels145 g
- Fresh coriander1 handful
- Salt½ tsp
Method
Prep 20 min · cook 45 min- Heat the oven to 175 °C.
- Mist a large pot with oil over medium heat and soften the sliced poblanos and onion for about 5 minutes, then stir in the cumin for 2 minutes.
- Add the beans with their liquid, the broth, salt, bay leaf and chicken; bring to the boil, then simmer on medium-low for 25 minutes.
- Meanwhile cut the tortillas into 1 cm strips, spread on a tray, mist with oil, salt lightly and bake for about 10 minutes until crisp.
- Lift out the chicken and shred it. Blend about 480 ml of the chili until smooth and return it to the pot with the chicken and corn; bring back to a simmer.
- Serve topped with tortilla strips and coriander.
- Keeps 4 days in the fridge or 3 months frozen; store the tortilla strips in an airtight tin. Reheat on the hob.
Nutrition
per servingCal
388
Protein
42g
Carbs
40g
Fat
7.58g
Of 7.6g of fat per serving, 1.8g is saturated.
