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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.4
  • Total Fat: 6.0 g
  • Cholesterol: 23.4 mg
  • Sodium: 657.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Amy's Amazing White Chicken Chili calories by ingredient
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Amy's Amazing White Chicken Chili

Submitted by: TEJOLOTE

Introduction

This is INCREDIBLE on corn tortillas. I brushed 2 corn tortillas with olive oil, stuck them in a cast-iron skillet and put them in the oven on broil. When they're crisped but still bendable, spoon with chili, and add lettuce. Wow!

There's a lot of wiggle room here. The original recipe came from kalynskitchen.blogspot.com, but I made it to my taste. I used white cannelini beans, 3 cups homemade chicken stock and 1 tsp Better than Boullion No Chicken Broth, with 1 cup water. I used 1 can diced chilis, and chopped 1/2 a fresh Anaheim chili. I used a full TB garlic. And because my chili powder is very fresh and very potent, I only used 1/4 tsp. Any more would have been way too hot. And the chicken I used was rotisserie white meat, not fried in oil on my stove (never-the-less, I used the original recipe for the calorie count).

Just remember, the cilantro is not really optional. :) It adds a bright green taste that I think the chili really needs. Cilantro-haters might try adding cabbage and lime.
This is INCREDIBLE on corn tortillas. I brushed 2 corn tortillas with olive oil, stuck them in a cast-iron skillet and put them in the oven on broil. When they're crisped but still bendable, spoon with chili, and add lettuce. Wow!

There's a lot of wiggle room here. The original recipe came from kalynskitchen.blogspot.com, but I made it to my taste. I used white cannelini beans, 3 cups homemade chicken stock and 1 tsp Better than Boullion No Chicken Broth, with 1 cup water. I used 1 can diced chilis, and chopped 1/2 a fresh Anaheim chili. I used a full TB garlic. And because my chili powder is very fresh and very potent, I only used 1/4 tsp. Any more would have been way too hot. And the chicken I used was rotisserie white meat, not fried in oil on my stove (never-the-less, I used the original recipe for the calorie count).

Just remember, the cilantro is not really optional. :) It adds a bright green taste that I think the chili really needs. Cilantro-haters might try adding cabbage and lime.

Number of Servings: 6

Ingredients

    ● 4 boneless, skinless chicken breasts, fat trimmed
    ● 2 tsp. + 2 tsp. vegetable or olive oil
    ● 1 onion, chopped
    ● 1 tsp. minced garlic
    ● 2 tsp. ground cumin
    ● 2 tsp. oregano (I used Mexican oregano, but any type of oregano will work)
    ● 1/2 - 1 tsp. ground cayenne pepper (I used a very scant 1/2 teaspoon, but I'm kind of a wimp on hot foods)
    ● 2 cans diced green Anaheim chiles (4 oz. can; the recipe called for one 7 oz. can which I didn't have)
    ● 4 cups chicken stock or canned chicken broth
    ● 2 cans (15 oz.) Great Northern Beans or other white beans, with juice
    ● 1 tsp. chicken flavor base (I was using very flavorful homemade chicken stock, so I didn't add this, but I would if I used canned chicken broth)
    ● Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)

Directions

Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user TEJOLOTE.






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