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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (521g) Recipe makes 4 servings |
||
| Calories 539 | ||
| Calories from Fat 183 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.4g | 31% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 127mg | 42% | |
| Sodium 1153mg | 48% | |
| Potassium 1069mg | 30% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 6.8g | ||
| Protein 57.4g | 114% | |
White Bean Chicken Chili
By: DiB's
Aug 11, 2003
I love this with crusty french bread sticks and a salad.
SERVES 4
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 1 1/2 lbs boneless skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 2-3 jalapenos, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (or more)
- 2 cups chicken stock
- 1 (19 ounce) can white kidney beans, drained and rinsed
- 1/4 cup cilantro
- 1 cup shredded jalapeno jack cheese
Directions
1
In a large saucepan over medium heat combine the oil, onions and celery.2
Cook, stirring for 5 minutes.3
Push onions and celery to the sides, turn the heat up to medium high and add the chicken.4
Cook, stirring constantly for 5 minutes.5
Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.6
Cook, stirring for 2 minutes.7
Stir in stock and bring to a boil.8
Reduce heat to medium low and simmer for 15 minutes.9
Stir in beans and cook for 5 minutes, stirring gently.10
Remove from heat and stir in cilantro.11
Ladle into bowls and top with cheese.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Beans
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Dr. Jenny
On Oct 26, 2009
We enjoyed this chicken chili for lunch yesterday. We did not make any modifications, with the exception that I subbed colby jack cheese for jalapeno jack because that is what I had on hand (though I love jalapeno jack). We used 3 jalapenos in this dish. Our only problem was that we had trouble getting our chili to thicken properly and ended up making a slurry of cornstarch and water and adding it to the mixture to give it the consistency we were looking for. The chili reheated well for lunch today. Thanks for a nice meal.
From: Pookatron
On Oct 22, 2009
Yum yum! I made as directed but omitted cilantro, I didn't have any. This is such a winner of a chicken dinner and makes my home seem toasty on this cold autumn day. :D
From: Gay Gilmore
On Dec 6, 2004
Made this for dinner tonight because we just happened to have everything on hand — thank the lord for Costco bags of frozen chicken breasts. The flavor is great — I knew it would be when I started measuring out the spices, I love when I fill a small dish. I topped with the cheese and a dollop of sour cream and chopped scallions. Will definitely make again — I'll have to, Troy ate almost all of this batch 
From: RedHotBeads
On Oct 25, 2008
This is great. Here are the changes I made: one cup of broth instead of two (I wanted a slightly thicker soup), red pepper flakes instead of the jalapeno. I also threw this in the crock pot and it turned out GREAT. Thanks so much for posting it.
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