Try this White Chicken Chili recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano, and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 tsp salt, and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
Add the beans, canned chiles, chicken broth, and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 tsp salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges, and more tortillas.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 217 | ||
Calories from Fat: 101 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 223.4mg | 8 % | |
Potassium 730.9mg | 19 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.8g | ||
Protein 21.7g | 31 % | |
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: 217
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