The Best Nancy's White Chicken Chili Recipe

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 0.5 teaspoon ground ginger
• 0.5 teaspoon salt
• 0.5 teaspoon dried sage
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground white pepper
• 3 tablespoons butter
• 0.25 cup all-purpose flour
• 2 cups chicken broth
• 2 (14 ounce) cans great Northern beans, undrained

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté chicken in hot oil until fully cooked. Transfer chicken to a plate.
2. Sauté green onions, bell peppers, jalapeño peppers, and garlic in the same skillet until they become tender. Return the chicken to the skillet and season with ginger, salt, sage, cumin, and white pepper. Mix all ingredients well.
3. Melt butter in a small saucepan or skillet over medium heat. Stir in flour to create a roux. Whisk in chicken broth until smooth; stir this mixture into the chicken-vegetable mixture until everything is well combined. Stir in beans along with their liquid.
4. Simmer the white chili over low heat until it is heated through, about 15 to 20 minutes.

Nutrition

• Calories: 396 kcal
• Fat Content: 10 g
• Fiber Content: 9 g
• Sugar Content: 3 g
• Sodium Content: 322 mg
• Protein Content: 38 g
• Cholesterol Content: 81 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g