17 Bean White Chicken Chili
If you want to add more American recipes to your recipe box, 17 Bean White Chicken Chili might be a recipe you should try. For $1.87 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 177 calories, 22g of protein, and 3g of fat per serving. This recipe serves 8. It is brought to you by Foodista. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. 4 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cumin, bell pepper, corn, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 21%. Try 17 Bean White Chicken Chili, White Bean and Chicken Chili, and White Bean and Chicken Chili for similar recipes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound Assorted Dry Beans, Cooked According to Package Directions
5 cups Chicken Broth
3 Chicken Breasts
3 tablespoons Cornstarch
3 tablespoons Cold Water
1 cup Corn
1 Bell Pepper, Chopped
1/2 Large Onion, Chopped
2 cloves Garlic, Minced
1 can Diced Green Chiles
1 Tomato, Chopped
1/2 Lime, Squeezed
1 tablespoon Cumin
1 tablespoon Chili Powder
1 teaspoon Oregano
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Pepper
1 Small Bunch Cilantro, Chopped
Salt to Taste
1 teaspoon Corriander
Equipment:
pot
Cooking instruction summary:
Cook your beans according to package directions. Add the broth to a large pot and bring to a boil. Add in the chicken and cook through. Shred chicken and set aside. Mix together the water and cornstarch. Add to broth and boil for a minute until slightly thickened. Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime. Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper. Add the cooked beans into the chili along with the cilantro. Salt to taste and let simmer on low heat covered until ready to eat.
Step by step:
1. Cook your beans according to package directions.
2. Add the broth to a large pot and bring to a boil.
3. Add in the chicken and cook through.
4. Shred chicken and set aside.
5. Mix together the water and cornstarch.
6. Add to broth and boil for a minute until slightly thickened.
7. Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime.
8. Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper.
9. Add the cooked beans into the chili along with the cilantro.
10. Salt to taste and let simmer on low heat covered until ready to eat.
Nutrition Information:
covered percent of daily need
