White Chili I

White Chili I

379

"Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together."

Ingredients

35 m {{adjustedServings}} servings 357 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
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Reviews

379
  1. 508 Ratings

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I have been making a similar version to this for years. One of my favorites. I noticed a lot of reviewers mentioning how thin this chili was. DON'T drain or rinse the beans (even though the ...

This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and a...

This recipe is a good starting point but really needed to be 'kicked-up' a notch. I tweeked it this way: used 3T. olive oil, one chopped purple onion, two cloves of chopped garlic and I added an...