Kick Off White Chili
Created by PleasantNancy on October 19, 2011
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 30-60m
- Recipe #843
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2-4 garlic cloves, minced
- 3 celery stalks, sliced
- 2 fresh jalapenos, stems and seeds removed, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano (can use regular oregano)
- 1/4 teaspoon cayenne pepper
- 2 (4 ounce) cans chopped green chilies
- 3 (15 ounce) cans cannellini white kidney beans, undrained
- 4-6 cups low sodium chicken broth
- 2-4 cups cooked chicken (I use a roasted chicken from the deli)
- 4 cups shredded monterey jack cheese, divided
- Salt to taste
- Tortilla chips
- Fresh cilantro- garnish
How to Make
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Step 1: Heat olive oil in a 7 quart stock pot or dutch oven. Add onion, garlic, celery, peppers, and saute until soft, about 8-10 minutes.
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Step 2: Stir in cumin, oregano, and cayenne and cook another 1-2 minutes.
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Step 3: Add green chilies, beans, and broth and bring to a low simmer. Add chicken and allow to simmer for 30-60 minutes.
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Step 4: Add 2 cups monterey jack cheese and stir until melted. Add salt to taste.
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Step 5: Serve with the remaining cheese for topping each bowl and your favorite tortilla chips. Garnish with fresh cilantro
Nutritional Facts
- Serving Size: 1 (259.1 g)
- Calories 297.2
- Total Fat - 20.9 g
- Saturated Fat - 11.4 g
- Cholesterol - 57.8 mg
- Sodium - 622.7 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 1.7 g
- Sugars - 2.1 g
- Protein - 19.8 g
- Calcium - 432.1 mg
- Iron - 1.6 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg