Soup, Chili & Stew
Whether served as an entrée or in a small cup as an opening course, white chili is lower in fat than more familiar beef chili.
Servings and Ingredients
|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 ½ tsp. ground cumin|
|1 tsp. Hy-Vee dried oregano|
|¼ 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|
- 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.
- 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.
320 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 55mg
- Sodium: 850mg
- Total Carbohydrates: 41g
- Protein: 29g
Vitamin A 10%
Vitamin C 20%
Hy-Vee Seasons Fall 2013.