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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 1.4 g
  • Cholesterol: 27.9 mg
  • Sodium: 467.8 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 18.3 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
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White Chicken Chili

Submitted by: TISHARAY

Introduction

This is a modified version of a recipe on allrecipes.com that I enjoy greatly and that gives you a lot of protein, a lot of taste, and very few calories. You could make it much faster and easier with pre-prepared chicken breast, first sauteed with the onions and garlic in olive oil. You would increase the amount of broth by 1/2 cup or so and wouldn't use water in that scenario. This is a modified version of a recipe on allrecipes.com that I enjoy greatly and that gives you a lot of protein, a lot of taste, and very few calories. You could make it much faster and easier with pre-prepared chicken breast, first sauteed with the onions and garlic in olive oil. You would increase the amount of broth by 1/2 cup or so and wouldn't use water in that scenario.
Number of Servings: 6

Ingredients

    # 4 skinless, boneless chicken breast halves - shredded
    # 1 onion, chopped
    # 1 cup chicken broth
    # 1 (4 ounce) can diced green chiles
    # 1 teaspoon garlic powder or to taste
    # 1 teaspoon black pepper or to taste
    # 1 teaspoon red pepper flakes or to taste
    # 1 teaspoon ground cumin
    # 1/2 teaspoon dried oregano
    # 1/2 teaspoon dried cilantro
    # 1/8 teaspoon cayenne pepper
    # 2 (15 ounce) cans great Northern Beans, 1 whole, one mashed or processed
    # 2 green onions, chopped

Directions

1. Bring salted water to boil with chicken breast. Boil until chicken is almost done. Add onions midway through.

2. Drain out water until only approximately 2-3 cups of water are left.

3. Stir in the chicken broth, green chiles, garlic powder, black pepper, red pepper, cumin, oregano, cilantro, and cayenne pepper. Adjust spices to taste. Add mashed or processed can of beans.

4. Cook until chicken breasts are done, then remove and shred.

5. Place shredded chicken breasts in soup, reduce heat, and simmer for 15 minutes.

6. Stir in the whole beans.

7. Garnish with green onions, and if, desired, shredded cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user TISHARAY.






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Member Ratings For This Recipe

  • My picky daughter even liked it! - 4/25/13

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  • 0 of 1 people found this review helpful
    Sounds goo but too many ingredients for me. - 3/31/13

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  • A VERRY GOOD RECIPE - 2/11/12

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  • Would've given it a 5 star-very very good-but we too halved the spices & it was still too spicy. I'd recommend 1/4 pepper flakes & we didn't even use the cayenne. Great flavor!!! - 10/2/11

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  • I made this but cut all spices by half. I was very glad I did. It was still more than we like. That being said, I will definitely make this again and adjust the spices a bit more. - 9/25/11

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  • This was yummmy! Thanks for my first sparkpeople recipe! - 9/18/10

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  • I tried this recipe this past weekend, and it was hit, even with the picky granddaughter, who's usually hard to please. She ate two bowls full and said, "Ummmm. I'm taking this to school with me tomorrow for lunch." A true testament to the goodness of this chili. - 3/30/09

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  • I have used a similar recipe just less spices. Great for leftover chicken or turkey. - 3/5/09

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  • I doubled the recipe, using less chicken and more water, and added a can of green chili peppers. It served 12 people. They all loved it - even the two-year old who made a wonderfully gratifying 'Ahhh' sound after every spponfull! - 3/1/09

    Reply from TISHARAY (3/26/09)
    Awesome! You made my day! :)


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  • Used white pepper for the black pepper to keep the creamy white texture & appearance & tossed in a can of diced petite tomatos. - 2/25/09

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  • I have been making this recipe for years. My family loves it. The only difference instead of black pepper my recipe uses white pepper. My kids like to crunch tortilla chips over the soup. Yummy. - 1/8/09

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