Days Off White Chicken Chili
This is a smooth and delicious soup that is perfect for fall or winter. I found the recipe in a magazine and made it. I made numerous "mistakes" and alterations and came up with this delight! The recipe turned into a completely different version than what I had originally found in the magazine.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
chicken
american
soup
winter
spicy (hot)
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 teaspoon olive oil
- 1/2 tablespoon jalapeno peppers seeds removed, minced
- 1 1/2 teaspoons cumin ground
- 5 ounces mild green chilis diced
- 3 cup milk
- 15 ounces northern beans drained and rinsed
- 2 cup chicken breast boneless and skinless
- 4 ounces cheddar cheese shredded
- Carbohydrate 26.043754375 g
- Cholesterol 94.7275 mg
- Fat 12.687225625 g
- Fiber 6.43737513317913 g
- Protein 41.3121959375 g
- Saturated Fat 6.6626460625 g
- Serving Size 1 1 Serving (451g)
- Sodium 532.30603125 mg
- Sugar 19.6063792418209 g
- Trans Fat 1.0605669375 g
- Calories 385 calories
1. Preheat oven to 375 degrees. 2. Spray baking sheet with non-stick cooking spray and place chicken on sheet. Bake chicken in oven until cooked through. Remove from oven and dice into 1/2 in. cubes. 3. In a medium sized stock pot, heat oil over high heat. Add jalapeno and cook 3 minutes, stirring often. 4. Add cumin, green chilis, milk, and northern beans. Simmer for 10 minutes, stirring occasionally. Puree with hand blender (or transfer to regular blender) until smooth and creamy. 5. Add chicken, and salt and pepper to taste. 6. Stir in the cheddar and serve immediately.
