White Chili
A spicy, light, chicken substitution for traditional chili. This dish of chicken, white beans and spices are a great choice for… whatever, if you like it you like it. Great with cheese dip, tortilla chips and jalapeños!
Servings
11 Cups
Ready In:
1hrs 15min
Calories:
290/Cup
Good For:
Lunch/Dinner
Ingredients
Dry Spices
- 3 tsp cummin
- 2 tsp oregano
Other
- 2 tsp minced garlic
- 3 tbsp flour
- 3 tbsp butter
Produce
- 1 lg onion
Canned
- 2 4oz cans of green chilis
or fresh pablano peppers - 4 cups chicken broth
- 1 can cannellini Beans
- 1 can great northern beans
- 1 can navy beans
Protien
- 3 lbs chicken breast
we add extra chicken from a normal recipe.
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Total Calories: 3,120
Nutrition
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- Protien 47%
- Carbs 31%
- Fat 22%
Step by Step Instructions
Step 1
Create a roux with the butter and flour.
Step 2
Add the chopped onion, peppers and garlic to the roux. Cook until tender, stirring often.
Step 3
Slowly add the broth by stirring in a little at a time.
Step 4
Stir in the spices.
Step 5
Strain and add beans. Bring back to a boil.
Step 6
Add the chicken. Boil until done, 20 to 25 minutes, depending on thickness of the chicken breasts.
Step 7
Shred and/or dice the chicken breast and add back to the chili.
Step 8
Serve with cheese or cheese dip and tortilla chips. Jalapeño & fresh tomatoes are also good.