Spicy White Chili Recipe
I thought the original version of this dish was fine. But my son can't get enough spice, so I added green chilies and other seasonings until it created a quick and easy chili he's wild about. —Carlene Bailey, Bradenton, Florida
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 2 medium onions chopped
- 1 tablespoon canola oil
- 4 garlic cloves minced
- 2 cans (4 ounces each) chopped green chilies
- 4 cups cubed cooked chicken
- 2 cans (14-1/2 ounces each) chicken broth
- 3 cans (15-1/2 ounces each) great northern beans rinsed and drained
- 2 cups (8 ounces) shredded monterey jack cheese
- sour cream and sliced jalapeno peppers optional
- Carbohydrate 4.57218187482819 g
- Cholesterol 86.8 mg
- Fat 11.6560397916393 g
- Fiber 0.845529181763639 g
- Protein 26.2304937499707 g
- Saturated Fat 2.69169912499291 g
- Serving Size 1 1 -8 serving (135g)
- Sodium 89.9364791666267 mg
- Sugar 3.72665269306455 g
- Trans Fat 1.23990310416216 g
- Calories 233 calories
Directions In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts). Originally published as Spicy White Chili in Country Woman January/February 1996, p33 Nutritional Facts 1 serving (1 each) equals 324 calories, 16 g fat (7 g saturated fat), 87 mg cholesterol, 609 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein. Print Add to Recipe Box Email a Friend
