This white chili recipe is a very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet cornbread.
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cooked, boneless chicken breast half, chopped
- 3 (14.5 ounce) cans chicken broth
- 2 (4 ounce) cans canned green chile peppers, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons cayenne pepper
- 5 (14.5 ounce) cans great Northern beans, undrained
- 1 cup shredded Monterey Jack cheese
Directions
Step 1
Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes.
Step 2
Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.
Step 3
Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.
Step 4
Ladle soup into individual bowls and top with shredded cheese.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 521 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat5g | 25% |
Cholesterol54mg | 18% |
Sodium935mg | 41% |
Total Carbohydrate59g | 22% |
Dietary Fiber14g | 49% |
Total Sugars3g | |
Protein41g | |
Vitamin C25mg | 127% |
Calcium275mg | 21% |
Iron6mg | 32% |
Potassium1252mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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