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White Chicken Chili

White Chicken Chili
From the Heart and Vascular Center at Dartmouth-Hitchcock's Cookbook

6 Servings

Ingredients

  • 2 medium onion chopped
  • 2 cloves garlic chopped fine
  • 3 cups low-sodium chicken broth
  • 2 tbsp. cilantro chopped fine
  • 2 tbsp. fresh lime juice
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. red pepper sauce
  • 1/4 tsp. Mrs. Dash
  • 1 11-oz. can white no salt added Shoepeg corn, rinse and drain
  • 2 15-16 oz. cans northern beans rinse and drain
  • 2 cups chopped boneless chicken breast cooked
  • Salsa Verde (for garnish)

Directions

  • • Spray Dutch Oven with cooking spray; heat over medium heat. Add onions and garlic, stirring occasionally until onions are tender.
  • • Stir in remaining ingredients; except chicken and salsa verde. Heat to a boil, reduce heat and simmer uncovered for 20 minutes.
  • • Stir in chicken, heat until hot.
  • • Serve with salsa verde.

Nutrition facts: 248 kcal, 32 g carb, 4 g fat, 21 g protein, 258 mg sodium


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