Santa Fe White Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb dried cannellini beans (white kidney) 1 TBS Olive Oil2 large onions, chopped1 large red pepper, chopped4 c Chicken broth, low-sodium3 c Non-fat half-and-half cream1/3 c All-purpose flour1 (7 oz can) Fire roasted diced green chili's4 c shredded, cooked chicken breast1 Tbsp chili powder1 Tbsp hot pepper sauce1 Tbsp ground cumin1/2 tsp white pepperSalt to tasteJuice of 1 Lime1 c Low fat, shredded Monterrey Jack cheese
(Makes 12- 1 cup Servings)
Place beans in a large pot with enough cold water to cover by 3 inches and soak overnight. Drain beans and return to pot. Add enough cold water to cover by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. (You can substitute 4 - 15oz cans of white cannellini beans, drained and rinsed, to save time.)
In a large heavy pot over medium heat, add olive oil. Add chopped onions and red pepper. Cook until tender, about 15 minutes. Add flour to onion/pepper mixture and stir for 5 minutes. Do not allow mixture to brown. Add chicken stock and fat-free half and half. When soup begins to thicken, add reserved white beans, green chili, shredded chicken, chili powder, hot pepper sauce, ground cumin, and white pepper. Simmer gently until flavors are blended, about 20 minutes. Add salt to taste. Squeeze lime into chili before serving. Top with a tablespoon of shredded Monterrey Jack and serve.
This chili is best when made a day ahead. Chill until cold, then cover and keep chilled before rewarming. It is also an excellent soup to freeze. This chili is hearty and a 1 cup serving is usually sufficient.
Number of Servings: 12
Recipe submitted by SparkPeople user RIDGEBACKMAMA.
Place beans in a large pot with enough cold water to cover by 3 inches and soak overnight. Drain beans and return to pot. Add enough cold water to cover by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. (You can substitute 4 - 15oz cans of white cannellini beans, drained and rinsed, to save time.)
In a large heavy pot over medium heat, add olive oil. Add chopped onions and red pepper. Cook until tender, about 15 minutes. Add flour to onion/pepper mixture and stir for 5 minutes. Do not allow mixture to brown. Add chicken stock and fat-free half and half. When soup begins to thicken, add reserved white beans, green chili, shredded chicken, chili powder, hot pepper sauce, ground cumin, and white pepper. Simmer gently until flavors are blended, about 20 minutes. Add salt to taste. Squeeze lime into chili before serving. Top with a tablespoon of shredded Monterrey Jack and serve.
This chili is best when made a day ahead. Chill until cold, then cover and keep chilled before rewarming. It is also an excellent soup to freeze. This chili is hearty and a 1 cup serving is usually sufficient.
Number of Servings: 12
Recipe submitted by SparkPeople user RIDGEBACKMAMA.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 3.7 g
- Cholesterol: 46.8 mg
- Sodium: 423.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.6 g
- Protein: 22.8 g
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