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Name: Fresh Tomato White Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Cooked, cubed chicken; 1/8 ts Ground red pepper; 1 ts Ground cumin; 1 tb Vegetable oil; 1 ts Garlic minced; 4 oz Can, mild green chilies; 1 ts Oregano leaves, crushed; 15 oz Can, white kidney beans,; Rinsed and drained; 1/8 ts Ground cloves; 1 ts Sugar; 3 lg Fresh tomatoes (1 1/2 lbs); 1/2 c Onions chopped; 14 1/2 oz Can, chicken broth

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INGREDIENTS

2 c Cooked, cubed chicken
1/8 ts Ground red pepper
1 ts Ground cumin
1 tb Vegetable oil
1 ts Garlic ; minced
4 oz Can, mild green chilies
1 ts Oregano leaves, crushed
15 oz Can, white kidney beans,
Rinsed and drained
1/8 ts Ground cloves
1 ts Sugar
3 lg Fresh tomatoes (1 1/2 lbs)
1/2 c Onions ; chopped
14 1/2 oz Can, chicken broth

Servings

INSTRUCTIONS

Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 4 Servings

Calories: 45
Calories from Fat: 23 (51%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 51.6mg		1 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 45

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