Lunch Foods

White Chicken Chili

  • This recipe was found on Tastes Better from Scratch. The original recipe can work for IDDSI Level 7- Regular Diets only.

    • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

      1  tablespoon  olive oil, 1 small yellow onion, 2 garlic cloves

    • Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

      2 ½ cups low-sodium chicken broth, 2 4 oz cans diced green chilies, 1 ½ teaspoons ground cumin, ¼ teaspoon cayenne pepper, ½ teaspoon Dried oregano, ½ teaspoon paprika, ½ small lime, salt and freshly ground black pepper

    • Drain and rinse beans in a strainer.

      2 15 oz cans great northern beans

    • Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .

    • Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

      1 cup corn

    • Remove from heat and stir in sour cream and cooked chicken.

      1 cup sour cream, 2 heaping cups cooked chicken

Tastes Better From Scratch White Chicken Chili Recipe

IDDSI Level 7-Easy to Chew

White Chicken Chili

    • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

    • Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

    • Drain and rinse beans in a strainer.

    • Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!). Another option is to take a ladleful of the beans with a splash of broth from the soup and mash them together to create a puree.

    • Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

    • Remove from heat and stir in sour cream and cooked chicken.

    • Ensure chicken is tender and can be cut with a fork.

    • Dice vegetables before cooking.

    • Beans should be soft. Canned beans are ok.

    • If there is difficulty controlling the bolus in the mouth, keep it creamy. This can be done by taking a larger scoop of beans and smashing them before stirring them back into the chili.

IDDSI Level 6-Soft and Bite Size

White Chicken Chili

    • Look over Prep

    • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

    • Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

    • Drain and rinse beans in a strainer.

    • Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!). Another option is to take a ladleful of the beans with a splash of broth from the soup and mash them together to create a puree.

    • Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

    • Remove from heat and stir in sour cream and cooked chicken.

    • After cooking the chicken, cut it into small chunks. They should be no larger than 1.5cm. The chicken should also be easily cut with a fork.

    • Any vegetables should be cut to no larger than 1.5cm and should be cooked until tender.

    • Take a larger ladleful of beans to mash before adding them back into the chili to help it thicken.

    • Check that the chili is thick enough by coating the spoon. If it is thick enough, the liquid will not run off the spoon.

    • Another way to help thicken the chili is by adding more sour cream, simmering uncovered to reduce liquid.

IDDSI Level 5- Minced and Moist

White Chicken Chili

    • Look over Prep

    • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add garlic and cook for 30 seconds.

    • Add chicken broth, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.

    • Drain and rinse beans in a strainer. Mash all of the beans together along with the green chilis, onions, and corn. This can also be done in a food processor/blender.

    • Add puree to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

    • Remove from heat and stir in sour cream and cooked chicken.

    • After cooking the chicken, cut it into fine pieces. The pieces should be no larger than 4mm in width and 15mm in length. If this is not possible, puree the chicken.

    • To puree chicken, add the cooked chicken to a blender along with 2 tablespoons of broth and water. Blend until it is smooth and add more liquid as needed.

    • Fully mash all the beans together to create a smooth and cohesive base.

    • For the onions, peppers, and corn, blend them in with the beans to reduce lumps.

    • Once the recipe is complete, the food should hold its shape on a fork while not being sticky.

IDDSI Level 4- Pureed

White Chicken Chili

    • Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

    • Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

    • Drain and rinse beans in a strainer.

    • Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!). Another option is to take a ladleful of the beans with a splash of broth from the soup and mash them together to create a puree.

    • Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

    • Remove from heat and stir in sour cream and cooked chicken.

    • Add a portioned amount into a blender along with broth. Blend until there are no visible particles. Scrap off the sides as needed. Adding sour cream while blending is also a good option to add flavor.

    • Strain after blending to ensure there are no remnants of bean skins or fibers.

    • Cook chili as someone would on a regular diet.

    • Use extra broth and sour cream to blend together until there are no lumps.

    • Strain if needed to get rid of any fibers.

    • To check for correct consistency, it should

      • Hold shape on a spoon

      • Have no lumps

      • Not be sticky or runny