White Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
16 ounces Butcherbox chicken breasts (by BCROMES1) 5 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1) 6.75 cup White Chili Beans, Bush's Best 1 cup Campbell's Healthy Request Cream of Celery Soup 1 tsp Chicken Soup Base - Penzeys Spices (by ARML123)
Grill chiles, onions (sliced thickly) and chicken on charcoal grill (a hint of hickory is optional but very tasty).
Split chiles and remove seeds.
Chop or slice grilled food into bite-sized pieces
Add Penzeys soup base to hot water and stir to dissolve. Stir in condensed soup (about 2/3 of a can)
Add diced chiles, chicken and onion to a dutch oven or very large cast iron skillet set on top of grill grates. Add liquid mixture and stir to combine
Season to taste with spices of choice now: I used Penzeys Pico & Salsa, savory leaves, about 1/2 tsp cayenne, and a lot of white pepper
Let simmer about 30 minutes for flavors to meld
Use heavy duty potholders or gloves to remove the cast iron and serve
Serving Size: 9 1-1/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DREADALUS.
Split chiles and remove seeds.
Chop or slice grilled food into bite-sized pieces
Add Penzeys soup base to hot water and stir to dissolve. Stir in condensed soup (about 2/3 of a can)
Add diced chiles, chicken and onion to a dutch oven or very large cast iron skillet set on top of grill grates. Add liquid mixture and stir to combine
Season to taste with spices of choice now: I used Penzeys Pico & Salsa, savory leaves, about 1/2 tsp cayenne, and a lot of white pepper
Let simmer about 30 minutes for flavors to meld
Use heavy duty potholders or gloves to remove the cast iron and serve
Serving Size: 9 1-1/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DREADALUS.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 2.6 g
- Cholesterol: 36.7 mg
- Sodium: 671.0 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 9.4 g
- Protein: 22.3 g
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