White Chicken Chili
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Cook time: 
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Serves: 7 servings (about 1⅔ cups each)
 
Ingredients
  • 1 Tbsp olive oil
  • 1 white onion, chopped
  • 2 (4 oz) cans green chilies or jalapenos
  • 1 Tbsp ground cumin
  • 1 tsp dried cilantro or coriander
  • 1 Tbsp dried oregano
  • ½ tsp cayenne pepper
  • 3 (15 oz) cans white beans, drained
  • 4 cups chicken stock
  • 1 (10.5 oz) condensed cream of chicken soup
  • 3 (6 oz) boneless, skinless chicken breasts
  • 2 cups shredded Monterrey Jack cheese
Instructions
  1. Heat oil in a large stock pot over medium heat; saute onions for 10 minutes.
  2. Stir in chilies/jalapenos, cumin, cilantro (coriander), oregano, and cayenne. Add beans, stock, and cream of chicken; stir and simmer for 15 minutes.
  3. Add raw chicken and cook 15 minutes or until cooked through; remove chicken to a cutting board and shred between 2 forks. Return to pot along with the cheese. Stir and heat just to boiling. Serve hot.
Notes
Loosely adapted from Bearpath's Cookbook for the Cure by Sara M.
Nutrition Information
Serving size: ~1⅔ cups Calories: 431 Fat: 17.7 Carbohydrates: 39.0 Sugar: 2.7 Sodium: 995 Fiber: 9.9 Protein: 35.9 Cholesterol: 67
Recipe by Prevention RD at https://preventionrd.com/2018/12/9th-annual-chili-contest-entry-6-white-chicken-chili/