Best White Chicken Chili
Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Ingredients
6
Original recipe yields 6 servings
Directions
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Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
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Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts
Per Serving:
390 calories; 7.9 g total fat; 49 mg cholesterol; 1178 mg sodium. 49.3 g carbohydrates; 31.9 g protein; Full Nutrition
