Chicken Chili Blanco Recipe

Name: Chicken Chili Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 lb chicken breast tenders or 1 lb chopped onion; 2 chopped garlic cloves; 30 ounces great dry northern white beans, drained; 7 ounces mild diced green chilies; 1/2 - 1 cup chicken broth; 1 tablespoon diced and seeded jalapeno; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1 1/2 cups shredded monterey jack cheese; 1/2 cup creme fraiche or 1/2 cup Mexican crema

Servings: persons

1 tablespoon vegetable oil
1 lb chicken breast tenders or 1 lb chopped onion
2 chopped garlic cloves
30 ounces great dry northern white beans, drained
7 ounces mild diced green chilies
1/2 - 1 cup chicken broth
1 tablespoon diced and seeded jalapeno
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded monterey jack cheese
1/2 cup creme fraiche or 1/2 cup Mexican crema

1
Saute chicken: heat vegetable oil in large pan over medium- high heat and add chicken tenders. Cook 5 to 6 minute turning as necessary. Remove chicken from pan and set aside, when cool shred into bite sized pieces.
2
Saute onion and garlic: add the chopped onion and garlic to pan and cook stirring occasionally for 2 to 3 minute remove from pan and set aside.
3
Cook Chili: place the onions, garlic, beans, chilies, chicken broth, jalapenos, cumin and oregano in large pot. Bring to boil over medium heat, reduce heat to low. Cook stirring occasionally for 10 to 15 minute stir in chicken, jack cheese, and creme fraiche. Cook just until cheese is melted and chicken is warmed through. If the chili is too thick it can be thinned with more chicken broth.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 lb chicken breast tenders or 1 lb chopped onion, 2 chopped garlic cloves, 30 ounces great dry northern white beans, drained, and more.

Yes, Chicken Chili Blanco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili Blanco

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