White Chicken Chili

White Chicken Chili Recipe
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Keep warm on a cold winter's night with a steaming bowl of this delicious white chicken chili.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 23 %
Fat 5.9 g
Satfat 3.1 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 32.7 g
Carbohydrate 11.7 g
Fiber 3.4 g
Cholesterol 78 mg
Iron 3.2 mg
Sodium 694 mg
Calcium 180 mg

Ingredients

Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

Mercy Ingraham

,

October 2004
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