White ChiliSubmitted by: THEMRSH
6 cups Low Sodium Chicken Broth
3 ~ 15-16oz cans Cannellini Beans Rinsed (or white bean of choice)
2 ~ 4oz cans Diced Green Chilis
2 medium Onions diced
4 cloves Garlic minced
2 teaspoons Cumin
1 1/2 teaspoons Oregano
1/4 teaspoon Crushed Red Pepper Flakes
1 cup Cilantro chopped (or substitute 4 tablespoons dried)
4 cups Cooked Chicken diced, cubed or shredded**
2 cups Shredded 2% Monteray Jack Cheese or Mexican Blend
**Nutrition calculation uses canned chicken breast which I use when I am short on time. The sodium will be lower if you use fresh cooked chicken.
Garnish with sour cream and fresh cilantro (not included in nutrition)
Can be made in the crock pot on low for 7-8 hours or high 3-4 hours. Stir the cheese into the chili during the last hour of cooking then stir occasionally.
Serving Size: Makes 12 ~ 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user THEMRSH.