"The Bomb" White Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb Chicken Breast1 lb Andouille Chicken Sausage5 cans of white beans6 cups low sodium chicken broth2 medium white onions, chopped2 green peppers, chopped3 garlic cloves, chopped2 serrano peppers, chopped and pitted2 4-oz cans of green chilies2 tsp ground cumin1 1/2 tsp dried oregano1/2 tsp ground cloves1/2 tsp cayenne pepper
We call this chili "the bomb" because my family thinks it is the best white chili we have ever had!
1 cup is super filling!
Cook the chicken, then dice it. We cooked our chicken with some chicken grill spice. Then set it aside.
Start making your soup: Add beans, chicken broth, green chilies, and spices into a big pot and bring to boil. Once it boils, add chicken and set to simmer, no need to cover.
Slice and sautee your sausage in the same frying pan you cooked your chicken in. You are jus trying to brown the outsides a bit (5-6 minutes). Once sausage is browned, add to soup. Continue to simmer.
Cook onions and green peppers in the same frying pan for about 5 minutes. Add garilc and fresh serranos and sautee for one additional minute.
Then add these veggies to the soup.
You soup is ready to eat, but will only get better the longer you simmer it. We simmered the soup for 2 hours before we ate ours.
We placed a slice of montery jack on the top - highly recommened, but not included in the calorie count.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ANNIETATER.
1 cup is super filling!
Cook the chicken, then dice it. We cooked our chicken with some chicken grill spice. Then set it aside.
Start making your soup: Add beans, chicken broth, green chilies, and spices into a big pot and bring to boil. Once it boils, add chicken and set to simmer, no need to cover.
Slice and sautee your sausage in the same frying pan you cooked your chicken in. You are jus trying to brown the outsides a bit (5-6 minutes). Once sausage is browned, add to soup. Continue to simmer.
Cook onions and green peppers in the same frying pan for about 5 minutes. Add garilc and fresh serranos and sautee for one additional minute.
Then add these veggies to the soup.
You soup is ready to eat, but will only get better the longer you simmer it. We simmered the soup for 2 hours before we ate ours.
We placed a slice of montery jack on the top - highly recommened, but not included in the calorie count.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ANNIETATER.
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 3.3 g
- Cholesterol: 26.8 mg
- Sodium: 601.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.3 g
- Protein: 18.6 g
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