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White Chicken Chili Recipe

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This recipe for White Chicken Chili is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole boneless chicken breasts, skinned & diced
2 T olive oil
3 green onions, minced
3 garlic cloves, minced
2 cups low sodium chicken broth
1- 15 oz can low sodium diced tomatoes
2 cans low sodium white kidney beans, draned & rinsed
1 T ground cumin
1/2 t ground coriander
1/2 t oregano
1- 4oz can green chiles
juice of 1 lime
Directions:
Directions:
Saute diced chicken in olive oil in skillet over medium heat until cooked through, set aside. Add green onions & garlic, saute until browned. Don't burn the garlic!

Add chicken, broth, tomatoes, cumin, coriander & oregano. Bring to boil, reduce heat and simmer 30 minutes. Add chilis, lime juice & beans. Make a paste of white flour & water, add to mixture to thicken as desired. Cook for a few minutes longer.

Serve with chopped red onions, sour cream, avacado, jack cheese as desired.

Add chopped jalapenos or habaneros and/or tabasco as desired before simmering.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I adjusted this recipe to satisfy my low sodium requirements. Only 170 mg sodium per serving. Don't omit the cumin or lime juice. This is VERY good !

 

 

 

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