White Chicken Chili
My mom's recipe, absolutely delicious and a nice change from traditional chili over the colder months. For a little kick use spicy salsa or add some cayenne pepper. Not a whole lot of spice as is.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 1 cup corn
- 1 tablespoon cumin
- 1/2 yellow onion diced
- 1/2 tablespoon garlic chopped
- 1/2 tablespoon oil for cooking onion and chicken
- 4 cups chicken diced, cooked (usually i use 3-5 boneless, skinless chicken breasts for this but you can use whatever part of the chicken you want)
- 1 1/2 cups salsa this is where your spice level will come from
- 24 ounces cannellini beans canned, drained
- 24 ounces pinto beans canned, drained
- 24 ounces evaporated milk
- 2 1/2 cups raw spinach
- Carbohydrate 32.8039957204355 g
- Cholesterol 108.664085097 mg
- Fat 28.2117339413452 g
- Fiber 5.55567209551871 g
- Protein 36.1036671013891 g
- Saturated Fat 9.43512432198018 g
- Serving Size 1 1 Serving (513g)
- Sodium 725.235490483193 mg
- Sugar 27.2483236249168 g
- Trans Fat 2.22815240863519 g
- Calories 518 calories
-Heat oil in pot. -Cook chicken and set aside. -Add more oil if necessary. -Add onion and cook till tender. -Add garlic and cumin. -Stir in salsa, beans, water, corn chicken, salt and pepper. -Simmer till hot. -Stir in evaporated milk and spinach and cook 5-10 minutes or until spinach is wilted. NOTE: Try not to boil after adding evaporated milk as it will curdle if boiled for too long. -(Optional) Serve with crushed tortilla chips and/or crackers.
