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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Marten
Added: Sunday, April 6, 2008


3 medium Poblano chiles, stemmed, seeded and chopped
2 medium Jalapeno chili peppers, seeded and deveined, chopped
2 Vidalia onions, peeled and chopped
2 ribs celery, trimmed and chopped
1 large leek, white only, well rinsed and chopped
6 cloves garlic, passed through a garlic press
2 Tbsp. ground cumin
2 Tbsp. crumbled, dried oregano
2 Tbsp. crumbled, dried basil
1 tsp. fresh rosemary
1 Tbsp. extra virgin olive oil
Sea Salt and freshly ground black pepper
8 cups water or low-sodium chicken stock (gluten free if necessary)
2 15oz. cans navy beans, cannellini beans, or other small white bean or combination, drained and rinsed
3 lbs. boneless, skinless chicken breasts (about 3 double breasts) cooked and cubed
Juice from 2 fresh limes
Juice from2 fresh lemons
1/2 cup chopped fresh cilantro leaves
4 green onions, trimmed and chopped for garnish

The Eat-Clean Diet Cookbook

1. In a large saucepan or Dutch oven, place all chiles, onions, celery, leeks, garlic, cumin, oregano, basil, rosemary, olive oil, sea salt and black pepper. Cook over medium heat until onions become translucent - about 10 minutes.

2. Add 8 cups cooking liquid, beans and cubed chicken and bring mixture to a boil. Reduce heat and let mixture simmer for 40 minutes. Add lime and lemon juices, cilantro and green onions. Remove from heat and serve immediately.

*Tip: Serve over brown rice.

Makes 10 servings

Nutritional Value per Serving:
Calories 249; Calories from Fat 34; Protein 32g; Carbs 24g; Dietary Fiber 4g; Sugars 5g; Fat 0.3g; Sodium 592mg.




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