Easy White Chili
"A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread."
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 2 onions, chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 cloves garlic minced
- 1 1/2 teaspoons cayenne pepper
- 1 cup shredded monterey jack cheese
- 4 cooked, boneless chicken breast half chopped
- 3 (14.5 ounce) cans chicken broth
- 2 (4 ounce) cans canned green chile peppers chopped
- 5 (14.5 ounce) cans great northern beans undrained
- Carbohydrate 4.07585124974228 g
- Cholesterol 12.61575 mg
- Fat 5.37676875032084 g
- Fiber 0.773925011225208 g
- Protein 4.093076249956 g
- Saturated Fat 2.85859675003932 g
- Serving Size 1 1 serving (46g)
- Sodium 78.5406249999472 mg
- Sugar 3.30192623851707 g
- Trans Fat 0.287933500003039 g
- Calories 79 calories
Directions Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
