Jackies Vegan White Chili Recipes
JACKIE'S CREAMY WHITE CHICKEN CHILI
My sister-in-law's yummy low fat recipe for chicken chili is wonderful in the fall and winter weather. I like to use chicken thigh instead of breast meat, but that's just personal preference. Cooked chicken from a rotisserie chicken will also work well. Any white beans will do - Jackie prefers navy beans. Canned green chilies may be replaced by 8 oz. of home-roasted Anaheim or Poblano chilies, chopped.
Provided by cathyfood
Categories < 60 Mins
Time 45m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute chicken, onion and garlic, in oil over medium-high heat.
- Add beans, chicken broth, chilies, and seasoning.
- Bring to a boil, reduce heat and simmer 30 minutes.
- Remove from heat, add sour cream and evaporated milk, stir well.
- Serve immediately.
Nutrition Facts : Calories 679.5, Fat 29.2, SaturatedFat 11.9, Cholesterol 111.7, Sodium 1099.3, Carbohydrate 59.6, Fiber 11.9, Sugar 7.1, Protein 46.5
JACKIE'S WHITE CHILI
Steps:
- In a 3-quart saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir a few more minutes.
- Add chicken broth, chicken and beans; simmer, uncovered for 15 minutes.
- Remove from heat. Stir in shredded cheese and continue stirring until it melts. Serve and garnish with sour cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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