White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 519.6
  • Total Fat: 13.6 g
  • Cholesterol: 145.9 mg
  • Sodium: 1,673.6 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 13.0 g
  • Protein: 56.5 g

View full nutritional breakdown of White Chicken Chili calories by ingredient


Introduction

This recipe goes together in a snap and is always a hit at our house. One of the best parts is that this is a great candidate for fix-ahead meals. This is a great use for leftover cooked chicken or turkey. It also is wonderful as leftovers and freezes like a dream. This recipe goes together in a snap and is always a hit at our house. One of the best parts is that this is a great candidate for fix-ahead meals. This is a great use for leftover cooked chicken or turkey. It also is wonderful as leftovers and freezes like a dream.
Number of Servings: 4

Ingredients

    2 TBSP unsalted butter
    2 tsp chopped garlic
    2 large chicken breasts, skinned and trimmed of fat
    4 chicken thighs, skinned and trimmed of fat
    3 cups of low sodium, low fat chicken broth
    2 TBSP chopped fresh cilantro
    1 TBSP dried basil
    2 tsp Chili Powder
    1 tsp ground cumin
    2 15-16 oz. UNDRAINED cans of Great Northern beans (cannellini is also fine, but it changes the carb count slightly)

    To garnish:
    Chopped fresh grape tomatoes
    Lime wedges

    OPTIONAL: Top with Monterey Jack shredded cheese BUT I did NOT include the cheese in the count for the nutritional information.

Directions

Preheat oven to 350. Pat chicken dry and lightly season with salt and pepper. Cook the breasts and thighs in a baking pan until they are cooked through, approximately 45-55 minutes. Remove from oven and allow to cool. When the chicken is cool enough to handle, cube the meat. You should have approximately 4 cups of cooked chicken. Set aside. (If you are using chicken or turkey that is already cooked, skip this step and just cube the 4 cups of meat.)

Melt the butter in a large stockpot over medium-low heat. Add the garlic and cook gently until tender. Watch to make sure it doesn't brown or burn. Add all the remaining ingredients EXCEPT the tomato (and cheese, if using) to the pot. Bring to a boil. Reduce the heat to low.

Cover and simmer for 1 to 3 hours. the longer it cooks, the better it is.

Serve with tomato, lime wedges, and optional cheese.

Serving Size: Makes 4 VERY generous servings or 6 smaller servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATEJTHOMAS.