Zippy White Chili Recipe
"This chunky chicken chili doesn't require any fancy preparation or exotic ingredients," notes Jenny Schmidtbauer of Sioux Falls, South Dakota. "I like to serve the zesty mixture over crunchy tortilla chips," she adds.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- 1 small onion chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 can (4 ounces) chopped green chilies
- 1 can (15 ounces) white kidney or cannellini beans rinsed and drained
- 1 pound boneless skinless chicken breasts cut into cubes
- 1-3/4 cups reduced-sodium chicken broth
- 1/2 teaspoon minced fresh cilantro
- 1/8 to 1/4 teaspoon cayenne pepper
- low-fat tortilla chips optional
- Carbohydrate 2.90352249987114 g
- Cholesterol 65.77089365 mg
- Fat 1.4491088469795 g
- Fiber 0.555650010738603 g
- Protein 26.558669558228 g
- Saturated Fat 0.38956120524468 g
- Serving Size 1 1 serving (141g)
- Sodium 74.91851012497 mg
- Sugar 2.34787248913254 g
- Trans Fat 0.38483120524662 g
- Calories 137 calories
Directions In a saucepan coated with cooking spray, saute chicken and onion until juices run clear; drain if desired. Stir in broth, chilies, garlic powder, oregano, cilantro and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in beans; cook 10 minutes longer. Serve over tortilla chips if desired. Yield: 4 servings. Originally published as Zippy White Chili in Quick Cooking March/April 2000, p57
