White Chicken Chile
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients1 medium onion, chopped1 tablespoon olive oil2 cloves garlic, minced4 boneless skinless chicken breast halves (4 ounces each), chopped2 cans (14 ounces each) nonfat chicken broth1 can (4 ounces) chopped green chilies2 teaspoons ground cumin2 teaspoons dried oregano1-1/2 teaspoons cayenne pepper3 cans (14-1/2 ounces each) great northern beans, drained, dividedFor garnish:Chopped jalapeno pepper, optionalShredded Monterey Jack cheeseBlack olivesFresh cilantro (really should be a must!)
Directions
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with shredded Monterey Jack cheese, cilantro, sliced black olives, and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user RWROHLIN.
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with shredded Monterey Jack cheese, cilantro, sliced black olives, and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user RWROHLIN.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 3.0 g
- Cholesterol: 56.5 mg
- Sodium: 607.6 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.7 g
- Protein: 27.6 g
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