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White Chicken Chili With Lime


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  • To serve:
  • 1 Tbsp. vegetable oil
  • 1 cup finely chopped yellow onion
  • 1 red pepper, cored and chopped
  • 1 pound ground turkey or chicken
  • 1 Tbsp. minced garlic
  • 1 1/2 Tbsp. chili powder
  • 1 Tbsp. all-purpose flour
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1/2 cup white wine
  • 1 1/2 cups low sodium chicken broth
  • 2 151/2 ounce cans white beans, drained and rinsed
  • 4 1/2 ounce can chopped green chilies (use less if you prefer a very mild chili)
  • 1/2 cup reduced-fat sour cream
  • salt and ground black pepper.
  • chopped scallions
  • chopped fresh cilantro
  • Grated low-fat Monterey jack cheese
  • lime wedges



Step 1

In a lg. nonstick skillet, over medium, heat the oil. Reduce the heat to med-low, add the onion and red pepper, then cook for 5 minutes or until the onion is softened. Add the chicken and cook, breaking up any large pieces, until the chicken is no longer pink.
Add the garlic, chili powder, flour, cumin and oregano and cook, stirring for 2 minutes. Add the white wine and the broth in a stream, whisking. Bring the mixture to a boil and simmer for 10 minutes.
Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chilies to the Chile and simmer for 10 minutes. Stir in the sour cream and cook until hot. Season with salt and pepper.
Ladle the chili into bowls and accompany at the table with scallion, cilantro, cheese and lime wedges

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