White Chicken Chili

Since it’s fall and we’ve turned back the clocks, I’ve been in the mood to make chili. I happened to have some leftover rotisserie chicken on-hand (and it needed to either be used or frozen), so I started thinking about recipe options. I found this recipe that I’ve made for years, and I realized that I had all of the ingredients. So, that made the decision for me!

This recipe is full of flavor, and it freezes well in individual portions. I’m so excited to have this for lunches in the coming weeks! đŸ™‚

White Chicken Chili

White Chicken (or Turkey) Chili
Recipe from Tina Coates, original source unknown
Makes 8 servings —- serving size 1 1/4 cups

1 T. olive oil
1 1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped red bell pepper
1 T. minced seeded jalapeno pepper
1 garlic clove, minced
3 cups chopped cooked chicken or turkey breast (about 15 oz.)
2 (15 oz) cans cannellini beans or other white beans, drained and divided
2 (14 oz.) cans fat-free, less-sodium chicken broth
1 ( 4.5 oz.) can chopped green chiles (or an equivalent amount of chopped roasted Hatch chiles)
1 cup frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup skim milk
1/2 c. chopped fresh cilantro

Heat oil in large Dutch oven over med-high heat. Add onion and next 4 ingredients (onion thru garlic), and saute 5 min. Add turkey or chicken, 1 1/2 cups beans (1 can), broth and next 6 ingredients (broth thru black pepper). Bring to boil. Cover, reduce heat and simmer 15 min.

Mash remaining beans and add beans and milk to mixture. Simmer, uncovered, 20 min. stirring frequently. Stir in cilantro.

Nutritional information:
Calories: 297.0
Total Fat: 4.4 g
Cholesterol: 39.1 mg
Sodium: 1,480.0 mg
Total Carbs: 39.8 g
Dietary Fiber: 7.5 g
Protein: 25.6 g


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