White Chipotle Chicken Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 340.9
- Total Fat: 5.1 g
- Cholesterol: 74.1 mg
- Sodium: 1,047.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 8.4 g
- Protein: 39.2 g
View full nutritional breakdown of White Chipotle Chicken Chili calories by ingredient
Introduction
A different version with chicken, white kidney beans, chipotle peppers, and corn. Very good recipe if you want a change from traditional chili. A different version with chicken, white kidney beans, chipotle peppers, and corn. Very good recipe if you want a change from traditional chili.Number of Servings: 8
Ingredients
-
1 tbsp Olive Oil
1 large yellow onion
1/2 cup chopped red bell pepper
2 cloves garlic, chopped and minced
4 boneless chicken breasts
2 tsp chili powder
2 tsp ground cumin
salt and pepper
3 cans White Kidney beans (Cannellini beans) (Drained and rinsed, but save 1/2 cup draining liquid.)
2 cups low sodium chicken broth
1 tsp chipolte peppers (come in a can in adobo sauce)
1 cup frozen yellow corn
1/2 cup low fat half-and-half
Directions
1) Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion,peppers, and garlic; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2) Increase heat to medium-high. Add 1 1/2 cans of the beans and the 1/2 cup of draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. Then add cup of frozen corn.
3) Meanwhile, combine remaining 1 1/2 can beans (drained and rinsed) and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro
Number of Servings: 8
Recipe submitted by SparkPeople user LISROSEY.
2) Increase heat to medium-high. Add 1 1/2 cans of the beans and the 1/2 cup of draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. Then add cup of frozen corn.
3) Meanwhile, combine remaining 1 1/2 can beans (drained and rinsed) and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro
Number of Servings: 8
Recipe submitted by SparkPeople user LISROSEY.
Member Ratings For This Recipe
-
MELRIFIC
-
BLONDIE929