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Tyler's recipe book

Spicy White Chicken Chili Recipe

4 servings

portionen

15 minutes

aktive zeit

35 minutes

gesamtzeit

Zutaten

5-6 cups chicken broth (depending on if you want it a bit soupy)

6 cups cooked shredded chicken (I used rotisserie chicken)

2 15.3 ounce cans Northern White beans, drained

2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!)

1 tablespoon olive oil

2 tablespoons fresh chopped cilantro

1/2 tablespoon poultry seasoning

1 teaspoon chili powder

1 large yellow onion (chopped/diced)

4 cloves garlic (minced)

2 jalapeno peppers (diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version))

1 poblano pepper

Sour Cream (more jalapenos, shredded cheese, and green onion for garnish (optional))

Anweisungen

Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.

Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.

Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!

Nährwertangaben

Portionsgröße

-

Kalorien

489 kcal

Gesamtfett

31 g

Gesättigtes Fett

7 g

Ungesättigtes Fett

-

Transfett

-

Cholesterin

127 mg

Natrium

2017 mg

Gesamtkohlenhydrate

14 g

Ballaststoffe

1 g

Zucker insgesamt

9 g

Eiweiß

33 g

4 servings

portionen

15 minutes

aktive zeit

35 minutes

gesamtzeit
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