White Bean Chicken Chili
Soups, Stews and Chili Chili Chicken Chili
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Servings per recipe: 9
Calories per serving: 220
Preparation time: 10m
Total cooking time: 35m
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can chicken broth
- 1 (18.75 ounce) can tomatillos, drained and chopped
- 1 (16 ounce) can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 2 ears fresh corn
- 1 pound diced, cooked chicken meat
- 1 (15 ounce) can white beans
- 1 pinch salt and black pepper to taste
Directions:
- 1 Heat oil, and cook onion and garlic until soft.
- 2 Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- 3 Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrion facts:
| Total Fat | 6.1g | 9% |
| Saturated Fat | 1.0g | |
| Cholesterol | 40mg | 13% |
| Sodium | 786mg | 31% |
| Potassium | 513mg | 14% |
| Total Carbohydrates | 21.2g | 7% |
| Dietary Fiber | 6g | 24% |
| Protein | 20.1g | 40% |
| Sugars | 4g | |
| Vitamin A | 504IU | |
| Vitamin C | 24mg | |
| Calcium | 67mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 8mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 47mg | |
| Folate | 46mcg |
