White Chili IV

White Chili IV

47 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    1 h 30 m
  • Ready In

    2 h 30 m
Ken Eaton
Recipe by  Ken Eaton

“This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.
  2. Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

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Reviews (47)

Rate This Recipe
KFLEW32
30

KFLEW32

Excellent recipe!!! My husband does probably 99.9% of the cooking in the house because he loves to do it and he's MUCH better at it than I am. I decided to make this for him and he loved it! Since I made it, and he loved it, I know that this is truly a winner!

ALEA2045
24

ALEA2045

This was really tasty with a dollop of sour cream. Loved it! I also added a can of corn and blended 2 of the cans of beans for a thicker soup. Plus I substituted jalapenos for the chiles because I love hot stuff! I might use less broth next time (ended up simmering for much longer to boil off some of the liquid). Either way, really great flavor!

gerdmenu
23

gerdmenu

I was a little scared of all the spices but I followed the recipe ingredients to the letter. I prefer the chicken to be tender so I fried it in olive oil and a little cajun pepper at the end of the process and added to the chili last. The results were GREAT!! Yummy!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 78.2 g
  • 25%
  • Protein
  • 39.2 g
  • 78%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

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