White Chilli
- Number of Servings: 8
Ingredients
8 Servings2 tsp olive oil4 boneless / skinless chicken breasts (approx 150g each) cubed1.5 cups onions, chopped1 cup celery, chopped2 tsp garlic, minced1 tbsp chili powder2 tsp ground cumin2 tsp oregano0.5-1 tsp coriander0.25 cup flour3 cups low sodium chicken broth1 can evaporated low fat milk2 cans (approx 19oz) navy beans drained and rinsed1 can (4oz) chopped green chiliessalt & pepper, cayenne pepper to taste2 tbsp minced fresh cilantro1 cup sour creamThis can be topped with cheese / green onion not included in calories
Cook chicken in EVOO until just cooked (do not let brown).
Add onions, celery, garlic and continue to cook on med-high heat until softened.
Add chili powder, cumin, oregano and coriander and mix well
Sprinkle flour over the mixture and toss until coated
Stir in broth and mil, heat until the mixture comes to a boil and reduce heat leaving to simmer on medium heat for 5-8 mins
Add navy beans, green chilies, salt, pepper & cayenne reduce heat to medoim-low and allow to simmer for 20 mins.
Stir in sour cream and cilantro just before serving
Number of Servings: 8
Recipe submitted by SparkPeople user FALLENPIXELS.
Add onions, celery, garlic and continue to cook on med-high heat until softened.
Add chili powder, cumin, oregano and coriander and mix well
Sprinkle flour over the mixture and toss until coated
Stir in broth and mil, heat until the mixture comes to a boil and reduce heat leaving to simmer on medium heat for 5-8 mins
Add navy beans, green chilies, salt, pepper & cayenne reduce heat to medoim-low and allow to simmer for 20 mins.
Stir in sour cream and cilantro just before serving
Number of Servings: 8
Recipe submitted by SparkPeople user FALLENPIXELS.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 6.8 g
- Cholesterol: 57.5 mg
- Sodium: 413.9 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 11.0 g
- Protein: 32.0 g
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