White Chicken Chili

Nothing is better during the cold winter months than a hearty bowl or steaming hot chili.  I love the aroma and warmth that this white chicken chili provides. Chicken, peppers, cheese, and beer...what could be better??

White Chicken Chili

Ingredients:

8 Chicken Breasts (2lb)

1 T EVOO

1 Onion (chopped)

4 Cloves Garlic (minced)

2 Jalepeno Peppers (Minced)

1 Chipotle Chili in Adobo

1 Dark or Amber Beer

2 Cups Chicken Broth* (Low Sodium)

1 Can Green Chili Peppers (4oz)

1 Roasted Red Pepper from Jar (Minced)

1 T Cumin

1 T Dried Oregano

1 t Cayenne Pepper

Pinch of Salt and Pepper

5 (14.5oz) Cans Great Northern Beans

1/2 Cup Fresh Cilantro (chopped)

1 Cup Plain non-fat Greek Yogurt

Lime Slices

1 Cup Shredded Monterey Jack Cheese

 

Directions:

1) Boil the chicken breasts for 30 minutes and shred.

2) Heat the oil in a LARGE pan over medium heat.

3) Add the onions and cook for 10 minutes.

4) Add the garlic and jalepenos and saute for 10 more minutes.

5) Add the chipotle, chicken, chicken broth, beer, green chilis, roasted red peppers, cumin,

oregano, cayenne, salt, and pepper. 

6) Bring to a boil and reduce heat to low.

7) Blend 2 cans of the beans in a blender and add to the pot.

8) Add the remaining 3 cans of beans.

9) Stir in the yogurt and simmer for 30-45 minutes.

BEST IF REFRIDGERATED OVER-NIGHT.

Serve with lime slices,  shredded cheese, and cilantro.

*Can add more chicken stock if needed.

Nutrition:
(8 Servings)
Cals-500, Fat-9g, Protein-42g

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