White Chili Recipe (really more of a soup than chili though)
Posted: Thu Feb 09, 2006 5:16 pm1 small onion, chopped
2 cloves minced garlic
1 Tbsp olive oil
1 Jalapeno pepper, minced or diced (I buy these pre-diced in a jar, usually about 1 Tbsp full = 1 Jalapeno pepper)
4 ounce can of chopped green chiles
1 tsp powdered cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1/4 tsp salt
1 1/2 cups chicken broth (I use non-fat)
2/3 cup cooked white kidney beans, rinsed and drained (I love cans of cooked beans)
8 ounces cooked chicken breast (about 2 cups)
1/2 cup shredded Monterey Jack cheese
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeno, chiles, cumin, oregano, cayenne pepper and salt and saute another minute. Stir in chicken broth, beans and chicken and bring to a boil then cover and simmer over medium-low heat for 25 minutes. Stir in cheese and serve. Makes 3 (1 1/3 cup) servings
15 grams net carbs, 25 grams protein, 14 grams fat and 300 calories for one serving.
I like to add more Jalapeno and cayenne pepper to the recipe. Also, sometimes I will switch out the Monterey Jack cheese with part skim mozzarella. It has less fat so that way I can add more to the soup. I also add more chicken broth because I love the broth part of it. This works in a slow cooker too and it is AMAZING when done.
2 cloves minced garlic
1 Tbsp olive oil
1 Jalapeno pepper, minced or diced (I buy these pre-diced in a jar, usually about 1 Tbsp full = 1 Jalapeno pepper)
4 ounce can of chopped green chiles
1 tsp powdered cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1/4 tsp salt
1 1/2 cups chicken broth (I use non-fat)
2/3 cup cooked white kidney beans, rinsed and drained (I love cans of cooked beans)
8 ounces cooked chicken breast (about 2 cups)
1/2 cup shredded Monterey Jack cheese
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeno, chiles, cumin, oregano, cayenne pepper and salt and saute another minute. Stir in chicken broth, beans and chicken and bring to a boil then cover and simmer over medium-low heat for 25 minutes. Stir in cheese and serve. Makes 3 (1 1/3 cup) servings
15 grams net carbs, 25 grams protein, 14 grams fat and 300 calories for one serving.
I like to add more Jalapeno and cayenne pepper to the recipe. Also, sometimes I will switch out the Monterey Jack cheese with part skim mozzarella. It has less fat so that way I can add more to the soup. I also add more chicken broth because I love the broth part of it. This works in a slow cooker too and it is AMAZING when done.