"Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker." — tmelenick
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jalapeno pepper, seeded and chopped
2 (15.5 ounce) cans
Great Northern beans, drained and rinsed
1 (15 ounce) can
garbanzo beans, drained
1 (7 ounce) can
diced green chiles
minced fresh cilantro
ground black pepper
cooked chicken breast halves, cubed
Made this yesterday and it came out amazing! Only thing I did different was add a little white vinegar for taste. Thanks for the recipe definitely will be making this again :)
This was an awesome twist !!! I however used navy beans (using what I had on hand). I simmered the beans in a crockpot till ready and added the rest, I also used fresh green chili peppers not only for a fresher taste but added color of a darker green rather than can, it was amazing, I made this dish for a family gathering and received great compliments. Another hit with hubby!!
I also served this with mini corn muffins I made.
Made as directed with minor alterations....used roasted Hatch green chile I had in my freezer from the season this year,frozen corn and homemade chicken broth. I also used the optional seeded jalapeno and this was spicy! After initial tasting I went back and added 8oz of cream cheese to attempt to cool things down a bit and give the chili the creamy factor I was looking for. It helped some and this will be something I make again.
I followed the instructions exactly, but it tasted kind of bland and wasn't very spicy. Some people may enjoy, but it isn't for me.
It was a hit on New Year's Day with collard greens and black eyed peas for our southern tradition bringing prosperity and health! I added a little lemon grass also, yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy White Chili with Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 80
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.