White Chili
I often double this recipe, and use a deli plain rotisserie chicken. I also can make this for my low sodium diet by using no salt added cannelloni beans & chicken broth.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains pasta
dairy free
- 1/4 cup chopped onion
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- spice blend
- 1 1/2 lb. boneless, skinless chicken breast, cut into small cubes
- 1 can (4 oz.) chopped green chilies
- 1 can (19 oz.) cannelloni beans
- 2 green onions, sliced
- 1/2 tsp. oregano leaves
- 1/2 tsp. cilantro leaves
- 1/8 tsp. ground ped pepper
- Carbohydrate 1.75729666745312 g
- Cholesterol 230 mg
- Fat 47.1730166670365 g
- Fiber 0.34909166793255 g
- Protein 57.3757400000912 g
- Saturated Fat 13.3503729167202 g
- Serving Size 1 1 Serving 1 cup (489g)
- Sodium 216.18545833364 mg
- Sugar 1.40820499952057 g
- Trans Fat 3.97271816667867 g
- Calories 675 calories
1. Heat oil in large saucepan over medium-high heat. Add chicken and onion: cook 4-5 min. 2. Stir in broth, green chilies and spice blend: simmer 15 mins. 3. Stir in beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese. If desired . Makes 4 cups.
