White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 1.4 g
  • Cholesterol: 27.9 mg
  • Sodium: 467.8 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 18.3 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
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Introduction

This is a modified version of a recipe on allrecipes.com that I enjoy greatly and that gives you a lot of protein, a lot of taste, and very few calories. You could make it much faster and easier with pre-prepared chicken breast, first sauteed with the onions and garlic in olive oil. You would increase the amount of broth by 1/2 cup or so and wouldn't use water in that scenario. This is a modified version of a recipe on allrecipes.com that I enjoy greatly and that gives you a lot of protein, a lot of taste, and very few calories. You could make it much faster and easier with pre-prepared chicken breast, first sauteed with the onions and garlic in olive oil. You would increase the amount of broth by 1/2 cup or so and wouldn't use water in that scenario.
Number of Servings: 6

Ingredients

    # 4 skinless, boneless chicken breast halves - shredded
    # 1 onion, chopped
    # 1 cup chicken broth
    # 1 (4 ounce) can diced green chiles
    # 1 teaspoon garlic powder or to taste
    # 1 teaspoon black pepper or to taste
    # 1 teaspoon red pepper flakes or to taste
    # 1 teaspoon ground cumin
    # 1/2 teaspoon dried oregano
    # 1/2 teaspoon dried cilantro
    # 1/8 teaspoon cayenne pepper
    # 2 (15 ounce) cans great Northern Beans, 1 whole, one mashed or processed
    # 2 green onions, chopped

Directions

1. Bring salted water to boil with chicken breast. Boil until chicken is almost done. Add onions midway through.

2. Drain out water until only approximately 2-3 cups of water are left.

3. Stir in the chicken broth, green chiles, garlic powder, black pepper, red pepper, cumin, oregano, cilantro, and cayenne pepper. Adjust spices to taste. Add mashed or processed can of beans.

4. Cook until chicken breasts are done, then remove and shred.

5. Place shredded chicken breasts in soup, reduce heat, and simmer for 15 minutes.

6. Stir in the whole beans.

7. Garnish with green onions, and if, desired, shredded cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user TISHARAY.

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