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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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After buying a jar of white chili I decided to make it at home since it was so good. I don't recall where I found the recipe I tried but I made adjustments to it to satisfy my tastes. Ingredients:
3 lbs boneless skinless chicken breasts |
1 medium onion, chopped |
2 teaspoons garlic powder (or equivalent fresh or dried minced garlic) |
1 tablespoon vegetable oil |
3 (15 1/2 ounce) cans great northern beans, rinsed and drained |
1 (32 ounce) carton swanson chicken broth (light, low fat, low sodium) |
2 (4 ounce) cans chopped green chilies |
1 (4 ounce) can mushrooms, sliced and drained, chopped |
1 teaspoon salt |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/2 teaspoon pepper |
1/2 teaspoon cayenne pepper |
2 (8 ounce) packages light cream cheese (or neufchatel) |
1 cup low-fat milk, and 1/3 cup flour shaken vigorously |
Directions:
1. Directions:.
2. In a large saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.
3. In stock pot, combine chicken, beans, broth, chilies, mushrooms, and seasonings.
4. Bring to a boil.
5. Reduce heat; simmer uncovered, for 30 minutes.
6. Remove from heat; stir in cream cheese, and slightly thicken with milk and flour being careful not to turn it into a gravy consistency.
7. Approximately 2950 cal. per pot or 325 cal. each 3/4 cup serving.
8. If you are not concerned with calorie counts add a second package of cream cheese for a richer creamer chili.
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