White Chili

40m
Prep Time
6h
Cook Time
6h 40m
Ready In

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. "

Original is 16 servings

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.

1 Reviews

Mary

Thanks for posting this, Bobbie. With the holiday seasons just ahead and colder weather, this will be a perfect fix-ahead and enjoy later recipe. High fives for the cornbread suggestion and the suggestion to allow time to mellow the flavors. Truly comfort food!

5.0

review by:
(3 Nov 2011)

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