*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne a little cilantro and coriander to the other ingredients spice wise. When adding the chicken/turkey I also add 1/2 c of tequila for more of a southwestern flavor. Making a roux of butter and flour adding slowing before serving will thicken it up nicely. Topping with some fresh chopped tomato fresh cilantro and chopped red onion is perfect. We call this 'White Chili'.
LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster) We do not like extra spicy so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili powder - my family loved it! I also did not have cooked chichen so my 1st step was to boil a packed of tenderloins in the chicken broth!!! It worked very well! I thickened the broth with corn starch.
Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly I used all the chicken broth called for which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note this is more like a white chili and isn't supposed to have a tomato base - that's part of the point.