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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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