White Chili II

White Chili II

127

"This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal."

Ingredients

{{adjustedServings}} servings 396 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
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Reviews

127
  1. 175 Ratings

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I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did chea...

I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.

Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you mea...