White Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 TBSP unsalted butter2 tsp chopped garlic2 large chicken breasts, skinned and trimmed of fat4 chicken thighs, skinned and trimmed of fat3 cups of low sodium, low fat chicken broth2 TBSP chopped fresh cilantro1 TBSP dried basil2 tsp Chili Powder1 tsp ground cumin2 15-16 oz. UNDRAINED cans of Great Northern beans (cannellini is also fine, but it changes the carb count slightly) To garnish:Chopped fresh grape tomatoesLime wedgesOPTIONAL: Top with Monterey Jack shredded cheese BUT I did NOT include the cheese in the count for the nutritional information.
Preheat oven to 350. Pat chicken dry and lightly season with salt and pepper. Cook the breasts and thighs in a baking pan until they are cooked through, approximately 45-55 minutes. Remove from oven and allow to cool. When the chicken is cool enough to handle, cube the meat. You should have approximately 4 cups of cooked chicken. Set aside. (If you are using chicken or turkey that is already cooked, skip this step and just cube the 4 cups of meat.)
Melt the butter in a large stockpot over medium-low heat. Add the garlic and cook gently until tender. Watch to make sure it doesn't brown or burn. Add all the remaining ingredients EXCEPT the tomato (and cheese, if using) to the pot. Bring to a boil. Reduce the heat to low.
Cover and simmer for 1 to 3 hours. the longer it cooks, the better it is.
Serve with tomato, lime wedges, and optional cheese.
Serving Size: Makes 4 VERY generous servings or 6 smaller servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATEJTHOMAS.
Melt the butter in a large stockpot over medium-low heat. Add the garlic and cook gently until tender. Watch to make sure it doesn't brown or burn. Add all the remaining ingredients EXCEPT the tomato (and cheese, if using) to the pot. Bring to a boil. Reduce the heat to low.
Cover and simmer for 1 to 3 hours. the longer it cooks, the better it is.
Serve with tomato, lime wedges, and optional cheese.
Serving Size: Makes 4 VERY generous servings or 6 smaller servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATEJTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 519.6
- Total Fat: 13.6 g
- Cholesterol: 145.9 mg
- Sodium: 1,673.6 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 13.0 g
- Protein: 56.5 g
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