White Chicken Chili

Need a gluten free and dairy free main course? White Chicken Chili could be a spectacular recipe to try. For $1.67 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 5g of fat, and a total of 316 calories. This recipe serves 8. This recipe is typical of American cuisine. If you have canned great northern beans, garlic, chili powder, and a few other ingredients on hand, you can make it. 866 people have made this recipe and would make it again. It is brought to you by Emily Bites. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a great spoonacular score of 93%. Try Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free}, 6th Annual Chili Contest: Entry #6 – Crock Pot Jalapeno Popper White Chicken Chili, and White Chicken Chili for similar recipes.

Servings: 8

 

Ingredients:

3 (15.5 oz.) cans Great Northern beans, rinsed and drained

1 (14.5 oz) can diced tomatoes

1 tablespoon Canola oil

3 cups chopped or shredded cooked skinless chicken breast

2 tablespoons chili powder

4 cups reduced sodium fat free chicken broth

1/3 cup chopped fresh cilantro

1 tablespoon minced garlic

2 teaspoons ground cumin

2 tablespoon fresh lime juice

1 teaspoon oregano

½ teaspoon pepper

½ teaspoon salt

2 cups yellow onion, chopped

Equipment:

dutch oven

immersion blender

blender

pot

Cooking instruction summary:

Bring oil to medium heat in a large pot or Dutch oven. Add the onions and saut for 5-8 minutes or until tender. Add the chili powder, garlic and cumin and stir to coat the onions. Cook for 2 more minutes. Add the oregano and beans, stir and cook for 30 more seconds. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.Remove 2 cups of the bean/broth mixture into a blender (or container for an immersion blender) and process until smooth. Return pureed mixture to the pot. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally. Add the cilantro, lime juice, salt & pepper and stir to combine before serving.

 

Step by step:


1. Bring oil to medium heat in a large pot or Dutch oven.

2. Add the onions and saut for 5-8 minutes or until tender.

3. Add the chili powder, garlic and cumin and stir to coat the onions. Cook for 2 more minutes.

4. Add the oregano and beans, stir and cook for 30 more seconds.

5. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.

6. Remove 2 cups of the bean/broth mixture into a blender (or container for an immersion blender) and process until smooth. Return pureed mixture to the pot.

7. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally.

8. Add the cilantro, lime juice, salt & pepper and stir to combine before serving.


Nutrition Information:

Quickview
315k Calories
26g Protein
4g Total Fat
44g Carbs
26% Health Score
Limit These
Calories
315k
16%

Fat
4g
7%

  Saturated Fat
0.75g
5%

Carbohydrates
44g
15%

  Sugar
4g
5%

Cholesterol
36mg
12%

Sodium
785mg
34%

Get Enough Of These
Protein
26g
53%

Manganese
0.94mg
47%

Fiber
10g
43%

Vitamin B3
8mg
41%

Selenium
28µg
41%

Vitamin B6
0.8mg
40%

Phosphorus
394mg
39%

Folate
153µg
38%

Potassium
1094mg
31%

Magnesium
120mg
30%

Iron
4mg
25%

Vitamin B1
0.35mg
23%

Copper
0.44mg
22%

Vitamin B5
1mg
16%

Vitamin A
779IU
16%

Vitamin C
12mg
15%

Vitamin B2
0.24mg
14%

Calcium
140mg
14%

Vitamin E
1mg
13%

Zinc
1mg
12%

Vitamin K
10µg
10%

Vitamin B12
0.34µg
6%

covered percent of daily need
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