White Chili VII

White Chili VII
White Chili VII
"I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans."
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 10
contains white meat tree nut free nut free gluten free red meat free contains fish shellfish free contains dairy
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/2 cup heavy cream
  • 12 ounces sour cream
  • 1/2 teaspoon ground oregano
  • 2 1/2 cups chicken stock
  • 4 skinless, boneless chicken breasts cut into bite-size pieces
  • 3 large stalks celery chopped
  • 1/2 (4 ounce) can chopped jalapeno peppers
  • 1 (6 ounce) can chopped green chilies
  • 3 (14.5 ounce) cans great northern beans
  • Carbohydrate 9.18111712324106 g
  • Cholesterol 79.7710768242298 mg
  • Fat 9.63123001403484 g
  • Fiber 0.107802165318623 g
  • Protein 26.0482432776686 g
  • Saturated Fat 4.70841838612639 g
  • Serving Size 1 1 serving (282g)
  • Sodium 250.620253847268 mg
  • Sugar 9.07331495792244 g
  • Trans Fat 0.763909496878923 g
  • Calories 233 calories

Directions Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes. Transfer the chicken mixture to a slow cooker. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.