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White Bean and Chicken Chili

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  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 4 servings
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Stress free chili ready in 25 minutes. Cooked with chicken and beans makes for a perfect dinner.

2
(15.5-oz.) cans great northern beans, drained, rinsed
1 1/2
cups cubed cooked chicken
1
to 2 jalapeño chile peppers, halved, seeded, chopped
1
cup chicken broth
1/2
teaspoon white pepper
1/2
cup sour cream
1
tablespoon chopped fresh cilantro
1/4
cup purchased guacamole

Steps

  • 1 Measure 1 cup of the beans; place in medium saucepan. Mash beans slightly with fork. Add remaining beans, chicken, chile peppers, chicken broth and pepper; bring to a boil.
  • 2 Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in sour cream and cilantro. Top each serving with guacamole.
  • 1 Measure 1 cup of the beans; place in medium saucepan. Mash beans slightly with fork. Add remaining beans, chicken, chile peppers, chicken broth and pepper; bring to a boil.
  • 2 Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in sour cream and cilantro. Top each serving with guacamole.

Expert Tips

To prevent curdling, do not bring the chili back to a boil once the sour cream has been added.

Make and refrigerate the chili up to two days ahead, but do not add the sour cream, cilantro and guacamole until time to reheat and serve.

Serve the chili with warmed flour tortillas and a salad of chopped tomatoes, cucumbers and onion. End the meal with a cool dessert, such as cantaloupe slices topped with a scoop of sherbet.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
370
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
680mg
680%;
Total Carbohydrate
32g
32%
(Dietary Fiber
9g
9%
  Sugars
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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