White Chicken Chili Recipe

Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

Category

Dinner

Cerebelly's Butternut Squash White Bean veggie purée creates a naturally creamy, golden broth without the need for heavy cream or added thickeners, making every spoonful deliciously smooth and satisfying.
White Chicken Chili

Ingredients

  • 1 Tbsp cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced mild green chiles
  • 1½ tsp ground cumin
  • 2½ Cups low-sodium chicken broth
  • 1 can (15 oz) cannellini or great northern beans, drained and rinsed
  • 3 pouches Butternut Squash White Bean Purée
  • 1¼ lb boneless, skinless chicken breasts
  • ½ tsp salt

Directions

  1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic, green chiles and cumin and cook for 1 minute.
  2. Add the broth, beans, all three pouches and the whole chicken breasts. Bring to a boil, then reduce the heat, cover and simmer for 18-20 minutes, until the chicken reaches 165°F.
  3. Lift out the chicken and shred it with two forks. The pouches keep the chili creamy on their own: mash a few beans against the pot only if you like it even thicker.
  4. Return the chicken to the pot and simmer for 5 minutes. Set aside a portion for younger babies before salting and mash their beans; season the rest with the salt.

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