White Chicken Chili
Drain and rinse beans. In a large Dutch oven/Soup pot, add 2 T. of oil on medium high heat and sear the chicken until golden, about 2 minutes per side. Remove to a plate, but keep the drippings in the pot. In the same pot add 2 T. of butter and 1 T. of oil on low heat to melt the butter. Once melted turn up the heat to medium and add the onion bag and as much jalapenos as you would like. Cook for 3-4 minutes. Sprinkle 3 T. of flour over the onion mix, stir. (Or use GF flour). Cook 1 minute. Pour in the big container of broth/corn, and then beans. Add 1 C. of water. Stir. Add in the chicken. Mix the cornstarch with ¼ C. of water. Stir into chili. Cover the pot and bring it to a boil, then uncover and simmer for 12-15 minutes and the chicken is tender. Be sure to stir to not burn the bottom. Remove the chicken and shred or dice. Stir back in with the half and half and cilantro. Serve. Optional items from home: Sour cream, cheese, tortilla chips, avocados.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 1,180 mg |
| Total Carbohydrates | 44 g |
| Dietary Fiber | 9 g |
| Total Sugars | 8 g |
| Added Sugars | 2 g |
| Protein | 34 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 25% • Potassium 20%
Ingredients
Chicken, great northern beans, chicken broth, corn, creamed corn (corn, water, sugar, modified food starch), salsa verde, half and half (milk, cream), onion, jalapeño peppers, garlic, cornstarch, cilantro, chicken bouillon, cumin, paprika, oregano, kosher salt.
Allergen Statement
Contains: Milk