This is THE best white chicken chili recipe out there.
Source: Adapted from The Make-Ahead Cook
1. Add chopped onion and jalapeño to food processor. Pulse to consistency of chunky salsa, about 12 pulses. Remove with spatula to slow cooker.
2. Add chopped poblano and Anaheim chilis, pulse about 12 pulses. Remove to slow cooker.
3. Add everything else to slow cooker as well as salt and pepper to taste. Cook on high 3-4 hours. Remove 2 cups of soup and process on high to create smooth mixture. Add back to soup and serve.
Finish with fresh cilantro, sliced scallions, jalapeño, and 2 tbsp fresh lime juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (619g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 697 (60%)|
|Amt Per Serving||% DV|
|Total Fat 77.5g||103 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 399.4mg||123 %|
|Sodium 378.6mg||13 %|
|Potassium 1176.4mg||31 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.5g|
|Protein 104.3g||149 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1162
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