Sunset Magazine White (Chicken) Chili (my version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• 1 tbsp olive oil• 1 lb skinned, boned chicken breast, diced• 3/4 cup chopped shallots or red onion• 3 cloves garlic, minced• 1 12 oz can tomatillos, drained and coarsely chopped• 2 14 ½ oz cans diced stewed tomatoes, undrained• 1.5 14 oz cans low sodium chicken broth• 1 4 oz can chopped green chile peppers, undrained• 3/4 tsp dried oregano• 3/4 tsp coriander seeds, crushed• 1/3 tsp ground cumin• 2 15 ½ oz cans cannellini beans (white kidney beans), drained• 1 15 ½ oz cans butter beans, drained• 3 tbsp fresh lime juice (about 1.5 limes)• 1/3 tsp pepper• 1/3 cup (3 oz) shredded cheddar cheese (optional, not included in calories)
Add olive oil to a sauté pan and place over medium-high heat until hot. Add diced chicken breast and sauté 3 minutes or until done. Remove chicken from pan, and set aside.
Add shallots and garlic to pan, sauté until tender. Stir in tomatillos and next 6 ingredients (through seasonings). Bring to a boil; reduce heat and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into serving bowls, top with cheese.
Number Of Servings:Yield: 2 1/2 quarts or so. I got about 12 cups out of my batch.
Number of Servings: 12
Recipe submitted by SparkPeople user VBFSVSL.
Add shallots and garlic to pan, sauté until tender. Stir in tomatillos and next 6 ingredients (through seasonings). Bring to a boil; reduce heat and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into serving bowls, top with cheese.
Number Of Servings:Yield: 2 1/2 quarts or so. I got about 12 cups out of my batch.
Number of Servings: 12
Recipe submitted by SparkPeople user VBFSVSL.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 1.7 g
- Cholesterol: 21.9 mg
- Sodium: 675.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 6.4 g
- Protein: 14.4 g
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