Calhoun's White Chili
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 119.9
- Total Fat: 1.4 g
- Cholesterol: 2.7 mg
- Sodium: 314.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.3 g
- Protein: 7.4 g
View full nutritional breakdown of Calhoun's White Chili calories by ingredient
Introduction
From the Restaurant From the RestaurantNumber of Servings: 15
Ingredients
-
1 cup Onions, diced yellow
1 Tsp Oregano
1 Tbls Olive oil
4 cups Water
4 cups Low fat chicken broth
1 Tsp Granulated garlic
1 Tsp Cumin, ground
1/2 Tbls Cilantro, chopped, fresh
1/4 cup Chopped green chilies (canned)
1 lb Chicken breasts, boneless, skinless
6 cups Great northern beans (canned)
1/2 cup Corn starch
1/2 cup Cold Water
Directions
Trim all fat and cartilage from the chicken breasts. Place on a baking pan.
Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout. \
Allow to cool, then hand pull into small pieces. Set aside.
Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.
Combine water, chicken broth, garlic, cumin, cilantro and green chilies. Add to the sautéed onions. Bring to a boil, reduce heat and simmer.
Add chicken and great northern beans, stir often, simmer for 15 minutes.
Blend corn starch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat.
Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.
Serves 15 nine-oz portions
Number of Servings: 15
Recipe submitted by SparkPeople user CMLEVINE.
Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout. \
Allow to cool, then hand pull into small pieces. Set aside.
Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.
Combine water, chicken broth, garlic, cumin, cilantro and green chilies. Add to the sautéed onions. Bring to a boil, reduce heat and simmer.
Add chicken and great northern beans, stir often, simmer for 15 minutes.
Blend corn starch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat.
Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.
Serves 15 nine-oz portions
Number of Servings: 15
Recipe submitted by SparkPeople user CMLEVINE.
