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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (360g) Recipe makes 6 servings |
||
| Calories 318 | ||
| Calories from Fat 40 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 294mg | 12% | |
| Potassium 796mg | 22% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 1.6g | ||
| Protein 28.0g | 56% | |
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White Chicken Chili
By: Shari2
May 18, 2002
I found this recipe in a prevention cookbook. This chili is good for when you want something different.
SERVES 6
Ingredients
- 1 tablespoon olive oil
- 3/4 lb boneless skinless chicken breast, cubed
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup dry white wine or chicken broth
- 2 cans great northern beans, rinsed and drained
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups baked corn tortilla chips (optional)
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- sour cream (optional)
Directions
1
Heat oil in large skillet over medium-high heat.2
Add chicken and cook until no longer pink.3
Remove chicken and set aside.4
Add onion and garlic to skillet and cook until tender.5
Place chicken, onion, and garlic in crockpot.6
Add wine, beans, mustard powder, cumin, salt and pepper.7
Cook on low 5 to 6 hours.8
Place servings into bowl (If using tortilla chips put them in bowl first).9
Sprinkle with cheese and add sour cream.
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Featured Reviews for This Recipe
From: Glori-B
On Jun 27, 2008
What a through-the-roof fabulous tomato-free chili!! Made it just as written with a pinch of cayenne pepper for just a tad more heat. This is now "my" chili recipe, the one I'll use from now on. Thank you for sharing!
From: Panthur
On May 15, 2008
Loved it but doubled the spices and added a can of green chilies and it still had no noticeable kick. I would add possibly some red pepper or some jalapeno. This was super easy, I did it on the stove and simmered for just a half hour or so. We will definitely make this again!
From: Miss Annie
On May 27, 2004
Oh my! Shari, you have a winner for this fine and hearty chili. I made 2 exceptions to your posted recipe. I used smoked chicken from my freezer, to give it a smokey, rich flavor. I added the beans to the crockpot about 1 hour before serving to keep the beans from turning mushy. The flavors a wonderful together, and the tortilla chips added that extra impact. You definately have a winner here. Thanks so much for sharing.
From: ~*Miss Diggy*~
On Oct 1, 2002
This SCREAMS 6 *s It was sooo good. I couldnt belive the taste. I did make some changes. I boiled the chicken in water, to omit the oil. I also doubled the cumin, pepper, and mustard and put it all in the crockpot on high for 3 hours. It turned out so wonderful! I didnt use any chips, sour cream or cheese...the taste was fabulous by itself and I wanted to savor it! Thanks for a keeper!
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