Becky's White Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 Chicken Breast, no skin, Onions, raw, 1 cup, chopped Garlic, 4 tsp Olive Oil, 1 tbsp (remove)Yellow Peppers (bell peppers), 1 pepper, choppedCelery, raw, 1 cup, chopped*Progresso Cannelli (White Kidney) Beans, (3) 19 oz-cans small can diced Green ChilesChicken Broth,6-8 cup Creamed Corn, 1.5 cup Cumin seed, 1 tbsp Chili powder, 2 tbsp Pepper to taste
Heat olive oil in stock pan and cook celery, onion, pepper and garlic until tender. Add 8 cups chicken broth and chicken breast. Simmer chicken breast until cooked.
Remove all chicken from broth and tear apart in bite-size pieces. Return chicken to broth mixture.
Add 2 cans of drained beans, 1 can of creamed corn and the green chilies.
Pour 3rd can of beans into small bowl and beat with mixer until a puree forms (or use food processor)– then pour into soup mixture.
Add cumin, chili powder and pepper and simmer for about 3 hours, stirring occasionally to prevent burning. You can also transfer this to a crock pot to complete cooking.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ROXIJO11.
Remove all chicken from broth and tear apart in bite-size pieces. Return chicken to broth mixture.
Add 2 cans of drained beans, 1 can of creamed corn and the green chilies.
Pour 3rd can of beans into small bowl and beat with mixer until a puree forms (or use food processor)– then pour into soup mixture.
Add cumin, chili powder and pepper and simmer for about 3 hours, stirring occasionally to prevent burning. You can also transfer this to a crock pot to complete cooking.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ROXIJO11.
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 2.9 g
- Cholesterol: 20.5 mg
- Sodium: 1,376.7 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 9.1 g
- Protein: 18.4 g
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