White Chicken Chili

White Chicken Chili might be just the American recipe you are searching for. This gluten free recipe serves 6 and costs $1.76 per serving. One serving contains 165 calories, 14g of protein, and 7g of fat. Only a few people really liked this main course. It can be enjoyed any time, but it is especially good for The Super Bowl. 8 people were glad they tried this recipe. It is brought to you by Buns in My Oven. Head to the store and pick up shredded chicken, sweet onion, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes include 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: 20 minutes

Cooking duration: 135 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes. Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often. Rinse and sort through the beans and discard any debris. Add beans to the pot of onions along with the chicken broth. Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans. Add additional broth as needed. After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, salt, pepper, and packet of ham seasoning from the package of beans to the pot and stir well. Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking. Serve topped with fresh cilantro.

 

Step by step:

1. Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes.

2. Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often. Rinse and sort through the beans and discard any debris.

3. Add beans to the pot of onions along with the chicken broth. Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans.

4. Add additional broth as needed. After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, salt, pepper, and packet of ham seasoning from the package of beans to the pot and stir well. Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking.

5. Serve topped with fresh cilantro.

Nutrition Information:

covered percent of daily need

 

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