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White Chili

11 Ratings
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Serves: 8 (about 1-1/2 cups each) Prep time: 10 minutes
Source: Cook time: 40 minutes

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All you need:

  • 2 tbsp Hy-Vee Select olive oil
  • 2 medium onions, chopped
  • 1 (4 oz) can Hy-Vee diced green chilies
  • 1 tbsp minced garlic (about 6 cloves)
  • 2 tsp Hy-Vee chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp Hy-Vee dried oregano
  • 1/4 tsp Hy-Vee salt
  • 1/4 to 1/2 tsp cayenne
  • 1 (32 oz) carton Hy-Vee 33%-less-sodium chicken broth
  • 3 (15 oz each) cans Hy-Vee Great Northern beans, rinsed and drained
  • 4 c. cubed cooked chicken (about 2 pounds)
  • 1 c. cooked Hy-Vee white rice
  • 1 medium tomato, diced
  • 2 green onions, sliced

All you do:

  1. In a Dutch oven, heat olive oil over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add chilies, garlic, chili powder, cumin, oregano, salt and cayenne; cook 2 minutes. Add broth and beans; reduce heat, cover and simmer 20 minutes.
  2. With potato masher or immersion blender, mash beans slightly. Add cooked chicken and cook, covered, for 10 to 15 minutes or until heated through. Serve topped with rice, tomato and green onion.

Daily Values:

10% vitamin A 10% calcium
20% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 320 Protein: 29g
Carbohydrate: 41g Saturated Fat: 1g
Cholesterol: 55mg Sodium: 850mg
Dietary Fiber: 10g Sugars: 5g
Fat: 7g Trans fats: 0g
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