White Chili
Recipe: #1951
November 03, 2011
"One of our favorite soups and is great to serve for large groups of people. I think it's even better if made ahead of time and then reheated. It gives all the fabulous spices more time to blend together. This is wonderful served with corn bread or corn muffins. (The time listed includes the soaking time for the beans). Plus sometimes the beans aren't quite as soft as we like them and requires a bit more cooking time. "
Ingredients
Nutritional
- Serving Size: 1 (175.3 g)
- Calories 328.2
- Total Fat - 10.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 7.8 mg
- Sodium - 343.9 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 13.2 g
- Sugars - 13.5 g
- Protein - 15.1 g
- Calcium - 77.4 mg
- Iron - 2.8 mg
- Vitamin C - 8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place beans in a large pot, cover with water and bring to a boil. Boil for 3 minutes; remove from heat and soak for 1 1/2 hours. Drain and rinse.
Step 2
In a large pot or Dutch oven, saute onion in oil until tender.
Step 3
Combine dry seasonings. Add half to pot with onion and saute an additional minute. Set the other half aside.
Step 4
Add beans, broth and garlic; bring to a boil. Reduce heat and simmer for at least 2 hours.
Step 5
Coat chicken with remaining dry seasoning mixture. Brown in skillet until done. Add to bean mixture.
Step 6
Stir in chilies. Simmer about 2 hours or until beans are nice and soft.
Step 7
This recipe makes a large batch. It can easily be cut in half, but it also freezes very well.
Tips
No special items needed.