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Return to browsing category: Low Fat

Tim White's White Chicken Chili by Lori Knoebel serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

White Chicken Chili

Ingredients:

1 box

chicken stock

mccormicks white chicken chili packs

5 cans

great north beans (don't drain)

chicken breasts (3 or 5)

2 cans

sweet white corn (drain one)

1 cup

monteray jack cheese

1 can

mild green chilis

Directions:

1. Fill up large pot with chicken breast. Fill rest of the pot with water to make pot 3/4 the way full. Boil
2. Add chicken (trim white fat off) boil 15-20 mins
3. Turn heat down to low (take pot off burner)
4. Cut chicken (either cube it or shred it)
5. Put chicken to the side in a bowl or on a plate
6. ladle at least 4 scoops of boiled chicken broth into a bowl (this determines thickness of chili at the end)
7. Empty pot
8. Add beans, corn, packets, chicken, cheese, green chilis.
9. Stir and place back on burner (be careful not to burn, chili tastes bad and can burn easily... constantly stir)

Categories:

Low Calorie
Low Fat
Main Dishes
Poultry
Soups