White Chili Recipe

Name: White Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 white corn tortillas; 1 tablespoon olive oil; 34 lb boneless skinless chicken breast, cut into 3/4-inch chunks; 2 red bell peppers, seeded and diced; 1 onion, chopped; 4 ounces green chilies, chopped; 3 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 (14 ounce) can reduced-sodium chicken broth, defatted; 2 cups low-fat milk; 2 (15 ounce) cans white hominy, drained and rinsed; 6 lime wedges, for garnish; ½ cup fresh cilantro, chopped

Servings: persons

6 white corn tortillas
1 tablespoon olive oil
34 lb boneless skinless chicken breast, cut into 3/4-inch chunks
2 red bell peppers, seeded and diced
1 onion, chopped
4 ounces green chilies, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14 ounce) can reduced-sodium chicken broth, defatted
2 cups low-fat milk
2 (15 ounce) cans white hominy, drained and rinsed
6 lime wedges, for garnish
½ cup fresh cilantro, chopped

1
Season chicken with salt and pepper.
2
In a deep saute pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat.
3
Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes.
4
Transfer to a plate and set aside.
5
Add remaining 1/2 tablespoon oil to the pan.
6
Add bell peppers and onion; season with salt and pepper and cook, stirring often, about 3 minutes.
7
Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute.
8
Add broth and milk to the pan and bring to a simmer, stirring.
9
Stir in hominy, toasted tortilla strips and browned chicken.
10
Salt and freshly ground black pepper to taste.
11
Reduce heat to low.
12
Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.
13
To serve, stir in 1/4 cup of the cilantro into chili.
14
Taste and adjust seasonings.
15
Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges if desired.
16
Served immediately with baked tortilla chips if desired.
17
Optional: Sprinkle on 1/4 cup light shredded cheese for an extra dairy serving.

6837

kcal

Calories

165

Fat

Carbs

1219

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 15 ingredients. The key ingredients include: 6 white corn tortillas, 1 tablespoon olive oil, 34 lb boneless skinless chicken breast, cut into 3/4-inch chunks, 2 red bell peppers, seeded and diced, and more.

Yes, White Chili 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.

White Chili

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