Sherry's World Famous White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.7
  • Total Fat: 4.7 g
  • Cholesterol: 39.4 mg
  • Sodium: 1,440.8 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 25.1 g

View full nutritional breakdown of Sherry's World Famous White Chicken Chili calories by ingredient
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Introduction

Well, okay....so it isn't world famous, but it is famous with my family, friends, co-workers, and my son's football team. I came up with this recipe several years ago, when I was doing Weight Watchers. It's great for WLS patients as well (or any dieter), since it has tons of protein. I actually have a pot of this simmering on the stove right now. Well, okay....so it isn't world famous, but it is famous with my family, friends, co-workers, and my son's football team. I came up with this recipe several years ago, when I was doing Weight Watchers. It's great for WLS patients as well (or any dieter), since it has tons of protein. I actually have a pot of this simmering on the stove right now.
Number of Servings: 8

Ingredients

    1 lb. boneless skinless chicken breasts (cubed)
    3 cans Great Northern beans
    2 cans low-sodium chicken broth
    1 cup thick & chunky salsa (I use the Walmart brand)
    1-2 tablespoons canned green chiles (drained)
    1 heaping teaspoon fresh minced garlic (I use the kind in a jar)
    1/2 sweet onion, diced
    1 red bell pepper (diced)
    1 tablespoon of cooking oil (I use olive)
    Cumin
    Garlic powder
    Onion powder
    Parsley flakes

Directions

In a dutch oven pot, heat the oil and spread across bottom of pot. Add onion, garlic and red bell pepper, and saute until soft.

Next, add cubed chicken to pot. Sprinkle liberally with garlic powder, onion powder, and cumin. Cook until pink is gone, stirring occasionally.

Add beans, chicken broth, salsa, chiles and stir well.

Add 1 to 1 1/2 teaspoons of cumin, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of parsley flakes. You can also add cilantro to taste, if desired.

Heat all on medium high, stirring occasionally, until slowly simmering. Simmer for 15-20 minutes.

If you like it thicker, you can thicken it with a mixture of 3 tablespoons of corn starch and 1/4 cup of warm water (mixed BEFORE adding to chili). If you do this, let it simmer for 3 or 4 minutes more, until broth is thickened.

note: I usually make a double (or even triple) batch of this. It freezes very well. It tastes even better the second day, after the flavors have blended.

Number of Servings: 8

Recipe submitted by SparkPeople user IMSHERRY7.

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