Santa Fe White Chicken Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.3
- Total Fat: 3.7 g
- Cholesterol: 46.8 mg
- Sodium: 423.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.6 g
- Protein: 22.8 g
View full nutritional breakdown of Santa Fe White Chicken Chili calories by ingredient
Introduction
Creamy, flavorful, and fewer calories and fat than Chef Meg's White Chicken Chili makeover! This recipe uses dried white beans, soaked overnight. Or, you can substitute canned beans for quicker cooking time. Creamy, flavorful, and fewer calories and fat than Chef Meg's White Chicken Chili makeover! This recipe uses dried white beans, soaked overnight. Or, you can substitute canned beans for quicker cooking time.Number of Servings: 12
Ingredients
-
1 lb dried cannellini beans (white kidney)
1 TBS Olive Oil
2 large onions, chopped
1 large red pepper, chopped
4 c Chicken broth, low-sodium
3 c Non-fat half-and-half cream
1/3 c All-purpose flour
1 (7 oz can) Fire roasted diced green chili's
4 c shredded, cooked chicken breast
1 Tbsp chili powder
1 Tbsp hot pepper sauce
1 Tbsp ground cumin
1/2 tsp white pepper
Salt to taste
Juice of 1 Lime
1 c Low fat, shredded Monterrey Jack cheese
Directions
(Makes 12- 1 cup Servings)
Place beans in a large pot with enough cold water to cover by 3 inches and soak overnight. Drain beans and return to pot. Add enough cold water to cover by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. (You can substitute 4 - 15oz cans of white cannellini beans, drained and rinsed, to save time.)
In a large heavy pot over medium heat, add olive oil. Add chopped onions and red pepper. Cook until tender, about 15 minutes. Add flour to onion/pepper mixture and stir for 5 minutes. Do not allow mixture to brown. Add chicken stock and fat-free half and half. When soup begins to thicken, add reserved white beans, green chili, shredded chicken, chili powder, hot pepper sauce, ground cumin, and white pepper. Simmer gently until flavors are blended, about 20 minutes. Add salt to taste. Squeeze lime into chili before serving. Top with a tablespoon of shredded Monterrey Jack and serve.
This chili is best when made a day ahead. Chill until cold, then cover and keep chilled before rewarming. It is also an excellent soup to freeze. This chili is hearty and a 1 cup serving is usually sufficient.
Number of Servings: 12
Recipe submitted by SparkPeople user RIDGEBACKMAMA.
Place beans in a large pot with enough cold water to cover by 3 inches and soak overnight. Drain beans and return to pot. Add enough cold water to cover by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. (You can substitute 4 - 15oz cans of white cannellini beans, drained and rinsed, to save time.)
In a large heavy pot over medium heat, add olive oil. Add chopped onions and red pepper. Cook until tender, about 15 minutes. Add flour to onion/pepper mixture and stir for 5 minutes. Do not allow mixture to brown. Add chicken stock and fat-free half and half. When soup begins to thicken, add reserved white beans, green chili, shredded chicken, chili powder, hot pepper sauce, ground cumin, and white pepper. Simmer gently until flavors are blended, about 20 minutes. Add salt to taste. Squeeze lime into chili before serving. Top with a tablespoon of shredded Monterrey Jack and serve.
This chili is best when made a day ahead. Chill until cold, then cover and keep chilled before rewarming. It is also an excellent soup to freeze. This chili is hearty and a 1 cup serving is usually sufficient.
Number of Servings: 12
Recipe submitted by SparkPeople user RIDGEBACKMAMA.