Try this Neimans Texas White Chili recipe, or contribute your own.
Suggest a better descriptionCombine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion. Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet Cooking Echo Feb 91 Submitted By SAM WARING
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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 650 | ||
Calories from Fat: 321 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 1128.2mg | 39 % | |
Potassium 1354mg | 36 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 45.4g | ||
Protein 31g | 44 % | |
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. |
Calories per serving: 650
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