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White Chicken Chili
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White Chicken Chili

This recipe will be a hit with your family! It has enough spice for flavor, but not so much that it turns off the younger kids.
Course Soup
Keyword Cayenne Pepper, Chicken, Chicken Broth, Dried Oregano, Garlic Powder, Ground Cumin, Milk, Olive Oil, Onion, Sour Cream, White Beans
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 265kcal
Author SNAP-ED NY

Equipment

  • Large Saucepan

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 pound Chicken Breasts Boneless, cut into bite-sized pieces
  • 1 Onion Chopped
  • 1½ teaspoon Garlic Powder Or 6 cloves of garlic
  • 2 cans White Beans 15.5 ounces, drained and rinsed
  • 2 cups Chicken Broth
  • 2 cans Green Chiles Mild, chopped, about 4 ounces each
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Pepper
  • ¼ teaspoon Cayenne Pepper
  • 1 cup Sour Cream Low-fat
  • ½ cup Milk Non-fat

Instructions

  • Heat oil in a large saucepan; sauté the chicken, onion and garlic until chicken is no longer pink.
  • Add the beans, broth, chilies and seasonings.
  • Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes.
  • Remove from the heat; stir in sour cream and milk.
  • Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Instead of chicken use turkey or an additional 2 cups of cooked beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Serve with hot sauce or black pepper.

Nutrition

Calories: 265kcal | Carbohydrates: 25g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 699mg | Potassium: 662mg | Fiber: 7g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 3mg