Bowl o’….white?!

WCChili01 wm

WHITE CHICKEN CHILI

Absolutely!

This is one of my most requested recipes – it’s as spicy as you want it and full of protein-packed chicken and fiber-ful beans.  So good with a big salad and a slab of whole-grain cornbread. 

For a vegetarian version:  Use vegetable broth and chopped Morningstar grilled chicken patties or meal-starter chicken strips.  See photos below recipe.)

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1 medium onion, chopped
2 garlic cloves, minced
2 tablespoon olive oil
Two 15-ounce cans Cannellini or white beans, drained
2 tablespoons flour
4 cups diced, cooked chicken or turkey (or vege: Morningstar chicken product – see note above)
1 cup corn
One 4.5-ounce can diced green chilies
Two 14.5-ounce cans chicken or vegetalbe broth
1 teaspoon cumin
1-3 teaspoons chili powder (dash of cayenne, too, if you want!)
1/2 teaspoon oregano
Kosher salt and freshly ground black pepper


Sauté onion and garlic in olive oil in a large pot over medium high heat until onion is tender. Puree one can of drained beans and set aside. Stir the flour into the onion mixture and cook for one minute. Add chicken, corn, chilies, broth, cumin, chili powder, oregano, beans, reserved bean puree, and one cup water. Season with salt and pepper. Reduce heat and simmer for 30 minutes. Makes about twelve 1-cup servings

Per Serving: Calories 169; Protein 16 g; Fat 7 g; Carbs 10 g; Sugar 1 g; Sodium 309 mg

 

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5 Comments Add yours

  1. gen says:

    wow this looks amazing! i will definitely have to try this sometime!

  2. I like this recipe, but I assume the flour is used to thicken the soup. When I make soups with beans, I reserve some of the beans and puree them, then add them back into the soup. This makes the soup thicker and I don’t have to add calories with any other thickener. If the soup has pinto beans, I use organic fat free “refried” beans and add them to the soup.

    1. Linda says:

      Very, very good point!!

  3. one thing I love to eat!

  4. Marsha says:

    This is excellent chili. I make this and eat it all the time and I never get tired it. It’s just so full of flavor and easy to make. Thanks Linda!

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