White Chicken Chile
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 201.3
- Total Fat: 3.0 g
- Cholesterol: 56.5 mg
- Sodium: 607.6 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.7 g
- Protein: 27.6 g
View full nutritional breakdown of White Chicken Chile calories by ingredient
Introduction
My wife tried this on me and the six kids we still have at home. Everyone loved it! Right amount of spicy. She served cilantro, fresh lime (for squeezing into chili), jalapeno slices, black olives, and cheese on the side. Though the directions said to put the cheese into the chili, she did not, so the calorie calculations did not include that. I'm hoping she'll fix this weekly! My wife tried this on me and the six kids we still have at home. Everyone loved it! Right amount of spicy. She served cilantro, fresh lime (for squeezing into chili), jalapeno slices, black olives, and cheese on the side. Though the directions said to put the cheese into the chili, she did not, so the calorie calculations did not include that. I'm hoping she'll fix this weekly!Number of Servings: 10
Ingredients
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Ingredients
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves (4 ounces each), chopped
2 cans (14 ounces each) nonfat chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
For garnish:
Chopped jalapeno pepper, optional
Shredded Monterey Jack cheese
Black olives
Fresh cilantro (really should be a must!)
Directions
Directions
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with shredded Monterey Jack cheese, cilantro, sliced black olives, and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user RWROHLIN.
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with shredded Monterey Jack cheese, cilantro, sliced black olives, and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user RWROHLIN.