White Chili

Oxmoor House
You might think that cloves seem out of place among abundant Southwestern flavors, but just a tiny amount enhances the other spices and adds a hint of sweetness.
8 servings (serving size: 1 cup chili and 1 1/2 tablespoons cheese)


+ Add To Shopping List
1 cup dried navy beans
4 (10 1/2-ounce) cans low-sodium chicken broth
1 1/4 cups chopped onion
1 garlic clove, minced
2 cups chopped cooked chicken breast
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 (4.5-ounce) can chopped green chiles, undrained
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese


1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.

2. Drain beans, and return to Dutch oven; add broth, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 2 hours.

3. Add chicken and next 6 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese.

Created date

April 2008

Nutritional Information

Calories 213
Caloriesfromfat 16 %
Fat 3.9 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.9 g
Carbohydrate 20.7 g
Fiber 3.2 g
Cholesterol 40 mg
Iron 0.0 mg
Sodium 178 mg
Calcium 0.0 mg