Chili Blanco
Try this Chili Blanco recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
pescatarian
- 1 tbsp. oil
- 2 garlic cloves minced
- 1/4 tsp. cayenne pepper
- 2 teaspoons of ground cumin
- 1 pound (2 cups) great northern beans sorted, and soaked overnight in water, then drained
- 10 cups chicken broth ( i use the water i boil the chicken
- 2 medium onions chopped divided
- 2 4 oz. cans green chiles sliced or chopped
- 3 cups canned tomatoes ( 2 14 1/2 oz cans of diced)
- 1 1/2 tsp. oregano
- 1/4 tsp. ground cloves
- 4 cups diced cooked chicken ( i use chicken breasts with one per cup, boiled and diced)
- salt to taste (depends on how salty your broth is)
- garnish: grated monterey jack
- Carbohydrate 22.5316 g
- Cholesterol 0 mg
- Fat 0.25 g
- Fiber 3.86600009918213 g
- Protein 2.8016 g
- Saturated Fat 0.09774 g
- Serving Size 1 1 (680g)
- Sodium 9.82 mg
- Sugar 18.6655999008179 g
- Trans Fat 0.07066 g
- Calories 97 calories
Combine beans, chicken broth, garlic and 1/2 of the onions in a large pot and bring to a boil. Reduce the heat and simmer until the beans are very soft. About 2 hours, or until done. Add more broth if needed. In a skillet, sauté remaining onions in oil until tender. Add chiles, tomatoes, juice, and seasonings. Mix throughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Taste for salt. Garnish with cheese and serve!
