1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (683g) Recipe makes 4 servings |
||
| Calories 741 | ||
| Calories from Fat 190 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 752mg | 31% | |
| Potassium 2021mg | 57% | |
| Total Carbohydrate 77.8g | 25% | |
| Dietary Fiber 16.4g | 65% | |
| Sugars 3.3g | ||
| Protein 60.7g | 121% | |
Chili Blanco
By: ratherbeswimmin'
Apr 22, 2002
A football weekend/cold weather family favorite.
SERVES 4 -6
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- diced jalapeno peppers
- 1 (4 ounce) can chopped green chili peppers, drained
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground cayenne pepper
- 2 (10 1/2 ounce) cans chicken broth
- 3 cups chopped cooked chicken
- 3 (15 ounce) cans white beans, drained (I use Great Northern)
- 1 cup shredded monterey jack cheese
Directions
1
Heat oil in large saucepan over medium-high heat.2
Add onion and cook until tender.3
Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.4
Continue to cook and stir until mixture is tender.5
Mix in chicken broth, chicken and white beans.6
Simmer 15-20 minutes, stirring occasionally.7
Remove from heat, stir in cheese until melted.8
Serve warm with tortilla chips and salad.9
**We put tortilla chips in bottom of serving bowl, add the chili.10
Good eating!
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
Cornbread Topped Chili Con Carne
South of the Border Veggie Chili with Fixins
Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Dietary > Kid Pleaser
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Chef #360965
On Nov 1, 2008
I have to review this. I've been making it for the last 3 years!! I've usually followed the rcipe(although it comes out different each time), and been happy. I have added sour cream or cream cheese to tone down my spicier version for my son. Thanks Di! I have this a a year round KEEPER!
From: FruitLoop
On Oct 2, 2002
This tasted so good to me. I have had something real similar to this at a lodge we go to in southern Missouri. I did as you suggested and served this hot over tortilla chips. I only used 1 finely chopped jalapeno and it was spicy but did not hurt us. I used about 1 1/2 cups of cheese because we like it so much. Thanks for a great hearty recipe.
From: Chris from Kansas
On Oct 10, 2005
Very nice flavor for this white chili. I was in a hurry so I made it with canned chicken and used pepper jack cheese, omitting the jalapenos and the cayenne pepper because we are a mild family. This is a quick fix for a fall or winter dinner.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved