White Chicken Chili
White Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 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 tablespoon olive oil
- 1 can chicken broth
- 8 ounces monterey jack cheese shredded
- 1-2 pounds boneless, skinless chicken breasts cut into bit size pieces
- 48 ounces great northern beans undrained
- 8 ounce jar salsa (i use mild)
- 2 teaspoons cumin (i use about 1/2 tsp)
- Carbohydrate 48.1505837210667 g
- Cholesterol 33.6414340786667 mg
- Fat 13.0509225805346 g
- Fiber 11.1497632714897 g
- Protein 26.2856481596 g
- Saturated Fat 7.56202468745464 g
- Serving Size 1 1 Serving (351g)
- Sodium 405.528189146672 mg
- Sugar 37.000820449577 g
- Trans Fat 0.905080083219871 g
- Calories 408 calories
Heat oil in large pan, add chicken and brown for about 10 min. Add beans, salsa and cumin. Heat 10 minutes. Stir. Add cheese and stir constantly until cheese is melted. Add chicken broth until desired consistency is acquired. Simmer on low heat for 15 min. CROCK POT DIRECTIONS: Heat oil in large pan, add chicken and brown for about 10 min. Pour into Crock Pot. Add beans, salsa, and 1/2 can chicken broth. Cook on low for 4-5 hours. Stir in cheese until melted. Add chicken broth for desired consistency.
