Favorite White Chicken Chili
You can never have too many American recipes, so give Favorite White Chicken Chili a try. This gluten free and dairy free recipe serves 10 and costs $1.2 per serving. This main course has 326 calories, 19g of protein, and 7g of fat per serving. It will be a hit at your The Super Bowl event. 40 people have tried and liked this recipe. Head to the store and pick up chicken, frozen corn, salt and pepper, and a few other things to make it today. It is brought to you by Real Life Dinner. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 85%, this dish is great. If you like this recipe, take a look at these similar recipes: Rebecca's Favorite White Chili With Chicken, Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free}, and 6th Annual Chili Contest: Entry #6 – Crock Pot Jalapeno Popper White Chicken Chili.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 (12 ounce) can Rotel tomatoes with green chilies
1 (15 ounce) can diced tomatoes
4 (15 ounce) cans white beans, drained (I use navy beans or cannellini beans depending on what I have on hand.) Reserve one to puree and use it to thicken soup at the end.
1 cup shredded carrot
2 cups precooked chicken
4-5 cups chicken stock or chicken broth
2 tsp chili powder
¼ cup chopped cilantro
1 cup of frozen corn (optional)
3 cloves crushed garlic
2 tsp ground cumin
3 tbsp Italian salad dressing
2 tsp lemon juice or lime juice
1 tbsp olive oil
1 medium onion, diced finely
½ tsp dried oregano
salt and pepper to taste
½ tsp smoked paprika, optional
Equipment:
pot
blender
Cooking instruction summary:
In a 5 or 6 quart pot, saute onion, carrot and garlic in the olive oil for 2 minutes. Add Chili powder, cumin, oregano and smoked paprika. Saute for 1 more minute.Add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel and diced tomatoes. If using corn add it now too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.While soup is simmering, mash or puree in the blender the last drained can of beans. Stir this into the soup to thicken it.Stir in lemon juice and cilantro. Let cook for another minute or two.Serve with sour cream, shredded cheddar cheese, avocado and your favorite corn chips.
Step by step:
1. In a 5 or 6 quart pot, saute onion, carrot and garlic in the olive oil for 2 minutes.
2. Add Chili powder, cumin, oregano and smoked paprika.
3. Saute for 1 more minute.
4. Add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel and diced tomatoes. If using corn add it now too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.While soup is simmering, mash or puree in the blender the last drained can of beans. Stir this into the soup to thicken it.Stir in lemon juice and cilantro.
5. Let cook for another minute or two.
6. Serve with sour cream, shredded cheddar cheese, avocado and your favorite corn chips.
Nutrition Information:
covered percent of daily need
