Chili Blanca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lbs. of bonelss chicken breasts8 cups of water2 tblsp's of Olive Oil32 oz. chicken broth2 tblsp of Ground Cumin1/4 cup of Mild Chopped Jalepeno's1 cup of chopped Onion1 tblsp of chopped garlic1 tspn of salt1 tspn of pepper2-3 Cans of Cooked Navy Beans, drained & rinsed16 oz of Shredded Monterey Jack Cheese
1. Cook chicken breasts in 8 cups of water for approximately 20 minutes until chicken is completely cooked.
2. Remove chicken from broth and set aside to cool. Set broth aside as well.
3. Heat olive oil in another pan then add ground cumin, chopped jalepeno's, onion, garlic, salt and pepper. Cook on medium heat until onion is tender (approximately 5-10 minutes).
4. Add above spices, onion & jalepeno mixture in reserved chicken stock. Add additional 16 ounces of chick broth to reserved chicken stock. Let simmer for about 5-10 minutes on low.
5. Now that chicken is cooled, start shredding the chicken with your fingers (you can cut it but the consistency of the chili will not be the same). Once all chicken is shredded, add it to the simmering broth. Cook for about 20 minutes.
6. Add navy beans (depending on how much you like beans, you can add 2 or 3 cans - I recommend 3 cans). Increase heat to bring chili to a boil, then reduce it to a simmer. Simmer abut 20-30 minutes. Add shredded cheese to chili and stir until completely melted.
7. If chili is not desired consistency, you may add a little cornstarch and water mixture to the chili to thicken.
8. Serve chili warm with either corn bread or blue corn tortilla chips. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DOTTIESMALLEY.
2. Remove chicken from broth and set aside to cool. Set broth aside as well.
3. Heat olive oil in another pan then add ground cumin, chopped jalepeno's, onion, garlic, salt and pepper. Cook on medium heat until onion is tender (approximately 5-10 minutes).
4. Add above spices, onion & jalepeno mixture in reserved chicken stock. Add additional 16 ounces of chick broth to reserved chicken stock. Let simmer for about 5-10 minutes on low.
5. Now that chicken is cooled, start shredding the chicken with your fingers (you can cut it but the consistency of the chili will not be the same). Once all chicken is shredded, add it to the simmering broth. Cook for about 20 minutes.
6. Add navy beans (depending on how much you like beans, you can add 2 or 3 cans - I recommend 3 cans). Increase heat to bring chili to a boil, then reduce it to a simmer. Simmer abut 20-30 minutes. Add shredded cheese to chili and stir until completely melted.
7. If chili is not desired consistency, you may add a little cornstarch and water mixture to the chili to thicken.
8. Serve chili warm with either corn bread or blue corn tortilla chips. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DOTTIESMALLEY.
Nutritional Info Amount Per Serving
- Calories: 538.7
- Total Fat: 29.2 g
- Cholesterol: 80.7 mg
- Sodium: 1,549.0 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 13.9 g
- Protein: 34.0 g
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