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Spicy White Chili Recipe
Nb persons: 6
Yield:
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| Prep: 20 min. Cook: 15 min. Yield: 6-8 Servings Ingredients | |
| 2 medium | onions, chopped |
| 1 tablespoon | canola oil |
| 4 | garlic cloves, minced |
| 2 cans (4 ounces each) | chopped green chilies |
| 2 teaspoons | ground cumin |
| 1 teaspoon | dried oregano |
| 1/4 teaspoon | cayenne pepper |
| 1/4 teaspoon | ground cloves |
| 2 cans (14-1/2 ounces each) | chicken broth |
| 4 cups | cubed cooked chicken |
| 3 cans (15-1/2 ounces each) | great northern beans, rinsed and drained |
| 2 cups (8 ounces) | shredded Monterey Jack cheese |
| Sour cream and sliced jalapeno peppers, optional Directions In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts). Nutritional Facts | |
| 1 serving (1 each) | equals 324 calories, 16 g fat (7 g saturated fat), 87 mg cholesterol, 609 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein. |
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