White Chicken Chili (Rachael Ray Magazine)
- Number of Servings: 1
Ingredients
1 medium green bell pepper chopped1 onion diced3 cloves garlic1 1/2 tsp dried oregano1 tsp ground cumin1 tbsp EVVO Extra Virgin Olive Oil2 cans (14 oz) Cannellini beans drained2 cups chicken broth1 lb boneless, skinless chicken thighs
In large saucepan cook bell pepper, onion, garlic, oregano, and cumin in EVOO over medium heat stirring until vegetables are soft, about 5 minutes. In blender puree half the beans with half the stock; transfer to the saucepan. Add chicken and remaining beans and stock; simmer until chicken is cooked through, about 5 minutes. Season. Serves 4.
Serving Size: Makes 4 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CHERYLPEARL253.
Serving Size: Makes 4 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CHERYLPEARL253.
Nutritional Info Amount Per Serving
- Calories: 6,224.6
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 15,606.2 mg
- Total Carbs: 1,224.7 g
- Dietary Fiber: 365.4 g
- Protein: 423.4 g
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