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Recipes    |
Mexican Style White Chicken Chili
This chili dish is a nice change from using beef. You’ll find that the chipotle, cumin and Mexican oregano add a nice earthy flavor. If you like your chili a bit thicker, remove a 1/2 cup of the beans from the pot (after the long cooking time) and mash them. Return the mashed beans to the pot during the last hour of cooking. This gives the dish a more traditional chili consistency. 1 tbsp olive oil 3 lb boneless, skinless chicken breasts cut into bite-sized chunks 2 chopped onions 2 minced cloves garlic 2 14 oz cans fat-free, low sodium chicken broth 4 15.5 oz cans cannellini beans, rinsed and drained 1 4.5 oz can chopped green chile peppers 1 teaspoon Sea Salt 1 teaspoon Ground Cumin 3/4 teaspoon dried Mexican Oregano 1 teaspoon Chipotle Powder 1/2 teaspoon Cracked Black Pepper 1/8 teaspoon Ground Cloves Directions: 1. Heat oil in large pot over medium-high heat 2. Add chicken, onions, and garlic and saute until chicken is lightly browned, 6 to 9 minutes 3. Transfer chicken mixture to 4-quart or larger slow cooker 4. Add broth, beans, chile peppers (with juice), salt, and remaining spices 5. Stir to combine 6. Cover and cook on low 4 to 6 hours 7. Uncover and cook 1 more hour, stirring occasionally, until all flavors are blended Calories: 255 Fat: 2g Cholesterol: 78mg Sodium: 785mg Carbohydrates: 21g |
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