White Chili: An easy, family-friendly dinner

White Chili: An easy, family-friendly dinner could be just the gluten free and dairy free recipe you've been looking for. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This main course has 461 calories, 49g of protein, and 8g of fat per serving. This recipe serves 6. 428 people found this recipe to be flavorful and satisfying. Head to the store and pick up skinless boneless chicken breasts, oregano, olive oil, and a few other things to make it today. Several people really liked this American dish. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 38 minutes. It is brought to you by Weary Chef. With a spoonacular score of 97%, this dish is outstanding. Try Duggar Family White Chili, Easy Dinner s: Chili, and Family-Friendly Shepherd's Pie for similar recipes.

Servings: 6

Preparation duration: 3 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 (15 oz.) cans great northern beans, drained

6 c. chicken broth

2 tsp. chili powder

2 tbsp. chopped fresh cilantro

2 garlic cloves, minced or crushed

¼ tsp. ground cloves

1 tbsp. olive oil

1 large onion, diced

1 tbsp. dried oregano

2 lbs. boneless skinless chicken breasts

Equipment:

dutch oven

cutting board

pot

Cooking instruction summary:

Heat olive oil in a dutch oven or stockpot over medium, high heat. Add onion and saute until translucent, about 5 minutes. Stir in garlic, and cook 2 minutes longer.Add chicken broth, oregano, chili powder, and cloves, and bring to a boil. Add chicken breast, cover, and reduce heat to medium. Simmer for 20 minutes, or until chicken is cooked through.Uncover pot, and transfer chicken breasts to a cutting board. Add drained beans, and continue simmering soup while shredding chicken with two forks.Add shredded chicken and cilantro, and return soup to a simmer before serving.

 

Step by step:


1. Heat olive oil in a dutch oven or stockpot over medium, high heat.

2. Add onion and saute until translucent, about 5 minutes. Stir in garlic, and cook 2 minutes longer.

3. Add chicken broth, oregano, chili powder, and cloves, and bring to a boil.

4. Add chicken breast, cover, and reduce heat to medium. Simmer for 20 minutes, or until chicken is cooked through.Uncover pot, and transfer chicken breasts to a cutting board.

5. Add drained beans, and continue simmering soup while shredding chicken with two forks.

6. Add shredded chicken and cilantro, and return soup to a simmer before serving.


Nutrition Information:

Quickview
463k Calories
49g Protein
7g Total Fat
49g Carbs
46% Health Score
Limit These
Calories
463k
23%

Fat
7g
12%

  Saturated Fat
1g
10%

Carbohydrates
49g
16%

  Sugar
1g
1%

Cholesterol
96mg
32%

Sodium
1060mg
46%

Get Enough Of These
Protein
49g
99%

Vitamin B3
18mg
91%

Selenium
57µg
82%

Vitamin B6
1mg
72%

Phosphorus
650mg
65%

Manganese
1mg
58%

Folate
185µg
46%

Fiber
11g
46%

Potassium
1563mg
45%

Magnesium
156mg
39%

Vitamin B5
2mg
28%

Vitamin C
23mg
28%

Vitamin B1
0.42mg
28%

Iron
4mg
27%

Copper
0.47mg
24%

Vitamin B2
0.32mg
19%

Zinc
2mg
17%

Calcium
158mg
16%

Vitamin K
8µg
8%

Vitamin E
1mg
8%

Vitamin A
340IU
7%

Vitamin B12
0.4µg
7%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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