White Chicken Chili

If you're looking for an alternative for your usual tomato-based chili, try this slow cooked version with white beans, chicken broth, jalapeno pepper, and garlic.

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20 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
25 mins
Cook:
8 hrs to 10 hrs (low) or 4-5 hours (high)
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White Chicken Chili

Ingredients
3
15 ounces cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 1/2
cups chopped cooked chicken
1
cup chopped onion (1 large)
1 1/2
cups chopped red, green, and/or yellow sweet pepper (2 medium)
2
fresh jalapeno chile peppers, seeded and chopped (see tip, page XX)
2
2
teaspoons ground cumin
1/2
teaspoon salt
1/2
teaspoon dried oregano, crushed
3 1/2
cups chicken broth
 
Broken tortilla chips (optional)

Directions

  1. In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.

Nutrition Facts

(White Chicken Chili)
    Per serving:
  • 422 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 52 mg chol.,
  • 709 mg sodium,
  • 54 g carb.,
  • 13 g fiber,
  • 1 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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