Here's a recipe I came up with a few years ago. It's a favorite of my family. I've made it in HUGE batches for DS's football team and wrestling team, and the boys always love it. (By a huge batch, I mean this recipe x 6, made in a 16 quart electric turkey roaster.)
Sherry's World Famous White Chicken Chili
1 lb. boneless skinless chicken breasts (cubed)
3 cans Great Northern beans
2 cans chicken broth (I use the low-sodium variety)
1 cup thick & chunky salsa (I use the
Walmart brand)
1-2 tablespoons canned green chiles (drained)
1 heaping teaspoon fresh minced garlic (I use the kind in a jar)
1/2 sweet onion, diced
1 red bell pepper (diced)
1 tablespoon of cooking oil (I use olive)
Cumin
Garlic powder
Onion powder
Parsley flakes
In a dutch oven pot, heat the oil and spread across bottom of pot. Add onion, garlic and red bell pepper, and saute until soft.
Next, add cubed chicken to pot. Sprinkle liberally with garlic powder, onion powder, and cumin. Cook until pink is gone, stirring occasionally.
Add beans, chicken broth, salsa, chiles and stir well.
Add 1 to 1 1/2 teaspoons of cumin, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of parsley flakes. You can also add cilantro to taste, if desired.
Heat all on medium high, stirring occasionally, until slowly simmering. Simmer for 15-20 minutes.
If you like it thicker, you can thicken it with a mixture of 3 tablespoons of corn starch and 1/4 cup of warm water (mixed BEFORE adding to chili). If you do this, let it simmer for 3 or 4 minutes more, until broth is thickened.
note: I usually make a double (or even triple) batch of this when cooking it for my family. It freezes very well. It tastes even better the second day, after the flavors have blended.
I figured out the nutritional info on this. Don't tell anyone that it's actually pretty good for them!
8 servings
286 calories
4.7 g fat
39.4 mg cholesterol
1440 mg sodium
37.4 g carbs
11.2 g fiber
25 g protein
