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White Chili I Recipe

Recipe by: 106a802496d678ba

"Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  • 2Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  • 3Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Ingredients
  • 4 servings
  • 357 cals
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - cubed
  • 1 onion, chopped
  • 1 1/4 cups chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried cilantro
  • 1/8 teaspoon cayenne pepper
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 2 green onions, chopped
  • 2 ounces shredded Monterey Jack cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    357
    18%
  • Fat:
    9.7
    15%
  • Carbs:
    27.8
    9%
  • Protein:
    39.3
    79%
  • Cholesterol:
    81
    27%

Based on a 2,000 calorie diet

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