Try this White Chicken Chili recipe, or contribute your own.
Suggest a better descriptionRecipe by: llackie@music.ferris.edu In a large saucepan, combine 2 and 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast havles, and return to a boil. Reduce the heat to low, and simmer 20 to 30 minutes, or until chicken is fork tender and the juices run clear. remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in fridge, and skimoff congealed fat), return to the saucepan, and place the chicken back in the stock. spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute. Add to the chicken, then saute the onions in the same skillet, cooking until tender. Add the cooked onions,c orn, chiles, cumin, and lime juice to the chicken mixture. Bring to a boil. Add beans and simmer until thoroughly heated, about 45 minutes. To serve, place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over, and serve with salsa.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 151 | ||
Calories from Fat: 15 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 79.8mg | 3 % | |
Potassium 382.7mg | 10 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.9g | ||
Protein 27.9g | 40 % | |
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: 151
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