White Chicken Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 347.8
- Total Fat: 9.5 g
- Cholesterol: 53.5 mg
- Sodium: 1,274.8 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 7.4 g
- Protein: 29.6 g
View full nutritional breakdown of White Chicken Chili calories by ingredient
Introduction
This is a great high protein chili. If eaten w/o the tortilla and sour cream, it is very low cal and fairly low carb. It's great on a cold day, as it is pretty spicy and will warm you up! This is a great high protein chili. If eaten w/o the tortilla and sour cream, it is very low cal and fairly low carb. It's great on a cold day, as it is pretty spicy and will warm you up!Number of Servings: 12
Ingredients
-
Olive Oil- 1 tbsp
Ortega Diced Green Chiles- two 7oz cans
Ortega Diced Jalapenos- two 4 oz cans
Onion- one large
Tyson Premium Chunk White Chicken- three 12.5 oz cans
Bush's Cannellini Beans- three 15 oz cans
Chicken Broth, 3 can (10.75 oz)
Cilantro, dried, 1 tbsp
Garlic powder, 1 tsp
Salt, 1 tsp
Pepper, black, 1 tsp
Sour Cream, reduced fat small tub (optional)
Monterey Cheese, 1 cup, shredded (optional)
Flour Tortillas, 12 tortilla, medium (approx 6" dia) -(optional)
Fresh Cilantro (optional)
Directions
- Open all cans
- Chop onion
- add the olive oil to the bottom of your soup pot and turn to medium heat. Add the onion, green chilies, and jalapenos and saute until the onions become translucent.
- add the chicken and beans to the mixture, stirring to combine
- pour in the cans of broth, adding a little water, if needed.
- season with the dried cilantro, salt, garlic powder, and pepper
Let the soup simmer for at least an hour on medium-low. The longer it simmers the thicker it will become.
When you serve the soup, top with a dollop of sour cream, some cheese, and fresh cilantro if you have some. You can eat this with a tortilla to help with the spiciness.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TATUMSNAPP.
- Chop onion
- add the olive oil to the bottom of your soup pot and turn to medium heat. Add the onion, green chilies, and jalapenos and saute until the onions become translucent.
- add the chicken and beans to the mixture, stirring to combine
- pour in the cans of broth, adding a little water, if needed.
- season with the dried cilantro, salt, garlic powder, and pepper
Let the soup simmer for at least an hour on medium-low. The longer it simmers the thicker it will become.
When you serve the soup, top with a dollop of sour cream, some cheese, and fresh cilantro if you have some. You can eat this with a tortilla to help with the spiciness.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TATUMSNAPP.