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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)
• 0 sliced jalapeños (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and poblano pepper to the pot. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the shredded chicken, chicken broth, great Northern beans, cumin, chili powder, smoked paprika, salt, and pepper to the pot.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Step 6

In a small bowl, whisk the cornstarch and water together to form a slurry.

Step 7

Stir the heavy cream and the cornstarch slurry into the chili. Simmer for another 5 minutes until slightly thickened.

Step 8

Remove the pot from heat and stir in the lime juice and fresh cilantro.

Step 9

Ladle the chili into bowls and top with optional shredded Monterey Jack cheese and sliced jalapeños if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(3085.1g)

Amount per serving	% Daily Value*
Calories	3075.7

Total Fat 149.7g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 753.3mg	0%
Sodium 5109.8mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 47.9g	0%
Total Sugars 16.2g
Protein 256.8g	0%

Vitamin D 12IU	0%
Calcium 1087.1mg	0%
Iron 29.0mg	0%
Potassium 5726.6mg	0%

*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.

Source of Calories

Fat: 44.6%

Protein: 34.0%

Carbs: 21.3%