| This recipe is liked by 1 person(s). |
White chicken chili
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Get Started Dietitian's tip: To add more variety in flavor, color and texture, add several different beans, including kidney, garbanzo or black beans, or add more chopped vegetables, such as carrots and celery. If you add these vegetables, increase the amount of chicken broth to accommodate the added ingredients. By Mayo Clinic staff Ingredients | |
| 1 can (10 ounces) | white chunk chicken |
| 3 cups | cooked white beans |
| 1 can (14.5 ounces) | low-sodium diced tomatoes |
| 4 cups | low-sodium chicken broth |
| 1 medium | onion, chopped |
| 1/2 medium | green pepper, chopped |
| 1 medium | red pepper, chopped |
| 2 | garlic cloves, minced |
| 2 teaspoons | chili powder |
| 1 teaspoon | ground cumin |
| 1 teaspoon | dried oregano |
| Cayenne pepper, to taste | |
| 6 tablespoons | shredded reduced-fat Monterey Jack cheese |
| 2 tablespoons | chopped fresh cilantro |
| 6 ounces | baked tortilla chips, (about 65 chips) |
Directions
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe