Recipe finder
Southwestern White Chili
- Makes: 8 servings
- Start to Finish 30 mins
Ingredients
-
1
cup
chopped onion
-
4
cloves garlic, minced
-
1
tablespoon
olive oil
-
2
teaspoons
ground cumin
-
1
teaspoon
dried oregano, crushed
-
1/4
teaspoon
ground red pepper
-
1/4
teaspoon
ground cloves
-
3
15 1/2 -
ounce can
great northern beans, rinsed and drained
-
2
4 1/2 -
ounce can
diced green chili peppers or chopped jalapeno peppers
-
4
cups
chicken stock or broth or reduced-sodium chicken broth
-
3
cups
chopped cooked chicken
-
2
cups
shredded Monterey Jack cheese (8 ounces)
-
Dairy sour cream (optional)
-
Canned diced green chili peppers or chopped jalapeno peppers (optional)
Directions
- In a Dutch oven, cook onion and garlic in hot olive oil until onion is tender.
- Stir in cumin, oregano, ground red pepper, and cloves. Cook for 2 to 3 minutes. Stir in the beans, chicken stock or broth and the 2 cans chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the chicken; heat the mixture through.
- Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup cheese. Dollop with sour cream and sprinkle with additional chili peppers, if you like. Makes 8 servings.
Nutrition Facts
(Southwestern White Chili)
Servings Per Recipe 8, sodium (mg) 674, carb. (g) 26, cal. (kcal) 405, chol. (mg) 69, Fat, total (g) 18