CHICKEN: White Chili

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Kirk Pearson

Sep 3, 1991, 4:08:36 PM9/3/91

White Chili

(from the Washington Post, which reprinted it from the cookbook "The Food
Pharmacy Guide to Good Eating" by Jean Carper)

Serves: 6


5-6 cups canned white beans with liquid
1-2 cups chicken broth
1 Tbsp minced garlic
2 cups chopped onions
1 Tbsp olive oil
4-oz can chopped green chilies
1 poblano chili, seeded and chopped
2 tsp ground cumin
2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
dash hot pepper sauce
4 cups poached, skinless chicken breast meat, cubed
shredded cheese, chopped scallions or salsa, for garnish


In a 4-quart casserole combine the drained beans with the chicken
broth. In a small saucepan, saute the garlic and onions in the oil
until translucent and soft. Add the chilies and seasonings and mix
thoroughly. Add the onion- chili mixture to the beans.

Add the chicken cubes and cook over low heat for about 5 minutes or
until the chicken is heated through. Add more chicken broth if needed
and heat through. Seve with a compatible mixture of some of the
suggested garnishes.

Nutritional information (per serving):

367 calories, 38 gm protein, 39 gm carbohydrate, 6 gm fat, 1 gm saturated
fat, 64 mg cholesterol, 275 mg sodium.

Kirk Pearson
uunet!telenet!kpearson or

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