White Chicken Chili
White Chicken Chili is an American main course. This gluten free recipe serves 6 and costs $2.22 per serving. One serving contains 469 calories, 36g of protein, and 19g of fat. This recipe is liked by 308 foodies and cooks. The Super Bowl will be even more special with this recipe. A mixture of skinless boneless chicken breasts, salt, green onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is brought to you by A Teaspoon of Happiness. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is excellent. If you like this recipe, you might also like recipes such as 9th Annual Chili Contest: Entry #4 – Cajun White Chicken Chili, 9th Annual Chili Contest: Entry #6 – White Chicken Chili, and Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free}.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
2 14-ounce cans cannellini beans, drained and rinsed
4 cups chicken broth
2 tablespoons chili powder
Cilantro leaves
¼ cup cornmeal
1 clove garlic, minced
2 green bell peppers, diced
Sliced green onion
1 can diced jalapenos (not drained)
¼ cup milk
1 tablespoon olive oil
½ teaspoon salt
Shredded cheddar cheese
4 - 5 boneless, skinless chicken breasts, cooked and pulled
Sour cream (or light sour cream)
1 large yellow onion, diced
Equipment:
pot
bowl
Cooking instruction summary:
In a small bowl, mix together the cornmeal and milk - set aside.In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.Add the onions, garlic, green peppers, jalapenos with their juice and salt.Saute until onions are translucent and peppers are soft- about 10 minutes.Add beans, chicken broth and chili powder.Reduce heat and cover - simmering for about 30 minutes.Add the cornmeal mixture and increase heat to medium-high - cook for 10 more minutes.Remove from heat and allow liquids to thicken and cool.Garnish with sour cream, shredded cheddar, green onions and cilantro leaves.
Step by step:
1. In a small bowl, mix together the cornmeal and milk - set aside.In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the onions, garlic, green peppers, jalapenos with their juice and salt.
3. Saute until onions are translucent and peppers are soft- about 10 minutes.
4. Add beans, chicken broth and chili powder.Reduce heat and cover - simmering for about 30 minutes.
5. Add the cornmeal mixture and increase heat to medium-high - cook for 10 more minutes.
6. Remove from heat and allow liquids to thicken and cool.
7. Garnish with sour cream, shredded cheddar, green onions and cilantro leaves.
Nutrition Information:
covered percent of daily need
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