Plan your next gathering around this White Adobo Chicken Chili that will be talked about for weeks..no time for jokes! Stick around to check out all of the healthy ingredients going into this soup and why you need to make it very soon!
Chili. That word used to give me the shivers. Not the good kind.
Chili and I have a long history but it doesn’t involve me eating it in any shape or form. When I was about four years old I was told to eat my chili while at my babysitter’s. Later that evening I told my mom and dad about me having to eat my beans and then quickly proceeded to throw up all over my mom or dad I can’t even remember. From that day forward I would never eat chili (beans in particular) again. Oh, except for green beans but I have been told they don’t even count.
Fast forward several years and add food blogging to the mix plus many, many hours of deep thought I welcomed beans (not ALL) back into my life. First came black beans and I will admit that I was very reluctant. I would take a bite hiding the black beans from sight as if I was tricking myself into eating them. So weird. Anyway, I managed to eat them and they were okay depending on what kind of recipe they were in.
The Best Mexican-Style Bruschetta was a hit for me! I loved them on that! Wait, let me just say I loved the bruschetta even with the beans on it. I was just not ready to say I loved beans at that point.
Next major recipe with black beans was the Healthy Chicken Enchilada Pot and this was a major game changer. I could definitely eat certain beans when incorporated into a soup. But how about other kinds of beans?? Wasn’t ready, until…
Now let’s talk about this chili. A few years ago I wanted to make chicken chili. So, it happened and I even managed to toss in about a half can of beans. I think they were cannellini beans. I really liked the soup but when I was finished I had every last bean from my bowl at the bottom just waiting to get thrown away. WHHHHYYYY?? Why did I even put them in there? I have no idea. I only knew beans as the food I couldn’t tolerate and I wasn’t willing to give them another fighting chance.
Well that was all about to change. The main reason is because NOW I am a food blogger and in order to develop awesome and fun new recipes I have to stretch my thoughts and views on food to new levels. Levels that I would never have dreamed of landing on just a few years ago. At that time, I made the same recipes month to month and didn’t stray much from my norm because I didn’t have a reason not to.
Well the truth is this food blog has been the best decision I have ever made. I like to cook. More importantly I like to cook/eat good, wholesome, nutritious food (which kind of drives my husband nuts at times). Don’t get me wrong, I can down some handfuls of dark chocolate with the best of ’em. My dream growing up was to bake and cook. That’s where I find my happy place. And you know what I found out? I love more than just baking and cooking. I love changing recipes and thinking up new recipes that I can add to my big ‘ol recipe box I call 3 Scoops of Sugar.
So you wanna know what drove me to make this unbelievably fantastic white adobo chicken chili? A few things I suppose. For one, it’s a bowl of health. Let me explain a little more because I want you to know what you are getting for those 554 Calories per 1 1/4 cups of white adobo chicken chili. Well those calories are largely due to the 2 cans of Great Northern beans I dumped into this soup. Did you also see the amount of fiber, 17 grams?!! I am going to guess a lot people don’t eat that much fiber in an entire day. This is also a protein packed meal with nearly 50 grams of protein per serving. How that adds up is 92 grams of protein from the beans plus 102 grams from the diced chicken breasts and you divide that into 4 equal portions and you end up with a protein packed meal. So, nearly half of the protein you are getting is plant-based. This meal is going to fill you up taking away the need to do any late night snacking. Fantastic soup recipe on point!
I hope you’re not disappointed right now that I am not going into detail about how much the adobo sauce really complements the soup and how I barely even notice the Great Northern beans in this recipe that I decided to go out on a limb and try. I just want to stress how awesome it is when a healthy and wholesome recipe becomes your favorite because it just tastes so dang good!!
Ingredient List Sneak Peek:
- Grilled chicken
- Yellow onion
- Great Northern beans (Increase your FIBER!)
- Chicken broth
- Chipotle chili + adobo sauce
- Fresh cilantro
- Cumin + oregano
Now it is your turn to test out this most delicious white adobo chicken chili and share it with your family. Just make sure you let me know what you think!!
- 1 pound chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
- 1¼ teaspoons ground cumin, divided
- ½ teaspoon oregano
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 15 oz cans Great Northern beans, rinsed and drained
- 1 15oz can less-sodium chicken broth
- 1 chipotle chile + 3 teaspoons adobo sauce (7 oz can chipotle chiles in adobo sauce)
- ½ cup chopped fresh cilantro
- Preheat grill pan and press to medium high for five minutes or preheat oven to 375℉. In a shallow dish, combine salt, pepper, and ¼ teaspoon ground cumin.
- Cut chicken breasts in half lengthwise. Spray chicken with olive oil spray or non-stick cooking spray. Using tongs, dip chicken breasts into seasoning blend and turn over a few different times. It's okay if chicken isn't coated entirely.
- Cook chicken breasts on grill pan for 3 minutes a side or in the oven for 20-22 minutes. Let cool and then cut into cubes. Set aside.
- In a dutch oven or pot, heat olive oil over medium heat. Add chopped onion and cook for about 8 minutes or until softened. Add garlic and cook for another minute.
- Add 1 teaspoon cumin, oregano, beans, and chicken broth to pot and stir.
- After removing seeds from one chipotle chile, dice and add to pot along with adobo sauce.
- Bring pot to a boil, stirring frequently.
- Reduce heat and let simmer for 15 minutes covered.
- Add 1 cup of mixture to a food processor and pulse 5-6 times until pureed and then return to pot.
- Add chicken and cook another 3-5 minutes.
- Stir in fresh cilantro.
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