Would love tried & true White Chili Recipes plz....


View replies by

Cathy - posted on 10/17/2009




Hi Karen!

I copied this recipe for you from my Busy People's Low-Carb cookbook. It is so good! My family just loves it - especially this time of the year. You should also check out the Cooking for Busy People website - there are alot of free recipes you can try there as well! I hope you enjoy this one.

Southwestern Chicken Chili Soup

This spicy flavor will wake you up and warm you down to your bones. It’s just the satisfying answer for a chilly day.

5 (13 ounce) cans 98% fat free chicken breast

2 (14.5 ounce) cans diced tomatoes with onion and green pepper

1 (49 ounce) can fat-free chicken broth

1 (4 ounce) can green chilies- chopped

1 (16 ounce) jar your favorite mild salsa

2 teaspoons chili powder

-Spray slow cooker with non-fat cooking spray.

-In prepared slow cooker pour in 2 cans of chicken with the juice. With a fork shred the chicken.

-Add to slow cooker remaining 3 cans of chicken allowing these cans of chicken pieces to remain as chunks.

-Then add and stir together chicken, chicken broth, chilies, salsa, and chili powder until well mixed.

- Cover. Cook on low for 5-7 hours.

Yield: 18 (1 cup) servings

Calories: 140

Total Fat: 2 grams

Percent Fat Calories: 14%

Cholesterol: 46 mg

Carbohydrate: 5 grams

Dietary Fiber: 1 gram

Protein: 23 grams

Sodium: 504 mg

Diabetic Exchanges: 1 vegetable, 3 very lean meat

Preparation Time: 5minutes

Cooking Time: 5-7 hours

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This is a regular at my house. Best when served with frito corn chips.

White Chicken Chili

2 lbs b/s chicken breast

1 tbs. olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 cans chopped green chilies

2 tsp. ground cumin

1 ½ tsp dried oregano, crumbled

¼ tsp cayenne pepper

3 cans great northern white beans

6 cups chicken stock or 3 cans broth

3 cups grated Monterey jack cheese

salt and pepper to taste

sour cream to taste

Place chicken in a large heavy saucepan. Add cold water to cover and bring to boil.

Cook until just tender, about 20 minutes; drain and place on plate rack to cool.

While chicken cools, heat oil in same pot over medium-high heat. Add onions and

sauté until translucent, about 5 minutes. Stir in garlic, chilies, cumin, oregano and

cayenne, and sauté 2 minutes. Add un-drained beans and stock. Bring to boil.

Cut chicken into cubes or shred. Reduce heat under pot. Add chicken and cheese and stir until cheesemelts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream.

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