Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 271
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 561 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 6 g
  • Protein:
  • 26 g

White Chili

From Chester, Montana, Shari Meissner shares a specialty that's sure to warm you up on winter nights. "Cilantro, green chilies and ground cumin make this a winner," she explains.

SERVINGS

8

CATEGORY

Main Dish

METHOD

Other stovetop

PREP

20 min.

COOK

360 min.

TOTAL

380 min.

INGREDIENTS

  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 4 cups cubed cooked chicken or turkey
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup minced fresh cilantro or parsley
  • Corn chips, shredded Monterey Jack cheese and sour cream

DIRECTIONS

In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts).

Printed from tasteofhome.com Oct 11, 2008

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