3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Instructions
In a Dutch oven over medium heat, cook chicken and
onion in oil until lightly browned. Add garlic;
cook 1 minute longer. Stir in the broth, chilies,
cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one
can of beans until smooth. Add to saucepan. Add
remaining beans to saucepan. Simmer for 20-30
minutes or until chicken is no longer pink and
onion is tender.
Top each serving with cheese and jalapeno pepper
if desired.
Nutritional Facts
1 cup (calculated without jalapeno) equals 219
calories, 7 g fat (3 g saturated fat), 37 mg
cholesterol, 644 mg sodium, 21 g carbohydrate, 7 g
fiber, 19 g protein
Originally Submitted
10/29/2015
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