This has such nice flavor and a bit of a kick, so it really satisfies your appetite, especially when you’re watching your carbs like I am these days. Also, the healthy chicken stock and other healthy ingredients make it super nutritious! My kids even ate it, but they pick around the beans. They love the cheese sprinkled on the top.
There are some carbs in this from the beans, but I believe it is only a small amount because the fiber in the beans lowers the net carbs. Someone feel free to correct me if I’m wrong.
If you make it a little different, let me know, I always love playing with recipes. This one is from 3 different friend’s recipes, all mixed and matched – that’s the way this one is, just use what sounds good to you.
WHITE CHICKEN CHILI
- About 2#’s chicken, cut in pieces – cooked or uncooked
- About 4 c. chicken stock (I boil bones now and then and keep stock in the freezer to pull out when I need it.)
- 1 48 oz. jar Great Northern beans, don’t drain
- Can of organic tomatoes with green chilis (I use a couple cans)
- 2 t. ground cumin
- 1 t. chili powder
- 1/2 t. oregano
- 1/4 t. cayenne pepper if you like it spicy
- Half or whole onion, chopped (however much you like)
- A few cloves of minced garlic (again, to your taste)
- Shredded cheese for the top, we use Monterey Jack or organic cheddar
Simmer all ingredients over low heat for an hour or two. When serving, sprinkle a generous amount of shredded cheese on the top of each bowl.
$100 Le Creuset Cast Iron Skillet!
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I am making my own version of this tonight and will share a recipe next week as I currently have a recipe backlog I need to get through. I’ll be making mine in the slow cooker, though.
Oh my, I just realized I posted the same kind of recipe you did for the carnival! I guess everyone’s feeling like comfort food lately. Yours sounds yummy, too!
Shannon, can’t wait to compare recipes. Love the idea of making it in the crock-pot.
Stacey, yes this is a favorite for many!
Kelly
My family also likes white chili. If I have much leftover I serve over brown rice another night.
I made the chili Saturday, and was amazed – even our ‘anti-bean’ dd loved it! For the family members not limiting carbs, I added blue corn chips in keeping with the chili theme.
Jeanne, love the brown rice idea.
Violet, even I have always been fairly “anti-bean”, but love them in this! OK, maybe I don’t LOVE them, but I don’t mind them. I think it’s because it’s not those nasty mushy icky kidney beans like in regular chili.
I think the good food benefits of beans far outweigh their carbohydrate count. I love them and I also love those tomatoes with green chilis.
Great recipe Kelly! I love all those wonderful spices.
I will try this but skip the beans, not because I’m avoiding the carb count or because of dietary dogma. I love beans, they just don’t love me back. LOL
About the carb count, it’s not that bad if it’s a soup. If someone was eating them as a protein source I think it would be a poor choice. I like to look at the carb to protein ratio of foods. For example, a hamburger is a better choice than a pizza because of the ratio. You get more protein for less carbs. But, you probably know all of this already!
If you take a stick blender to it, it will mash up the beans and you won’t even know they are there. That’s how I do my chicken chili.
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