White Chili

Recipe

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Soup with white beans, diced tomatoes, white rice, and chopped green onions

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3.24 out of 5 stars
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17 ratings

Recipe Data

8
Servings
10min
Prep
50min
Total

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    Description

    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. 

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    2medium 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
    1medium tomato, diced
    2green onions, sliced

    Directions

    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.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 55mg
    • Sodium: 850mg
    • Total Carbohydrates: 41g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Fall 2013.