White Chili
White Chili

White Chili

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White Chili

Serves: 6

Equipment: Rotary food cutter, French chef knife, cutting board, 4-quart stockpot with cover.

Preparation Time: 45 minutes

1 medium white onion, chopped #2 cutting cone

2 cloves Garlic sliced thin, #4 cutting cone

2 cups low sodium Chicken Stock

1 pound Chicken Breast, cubed

2 16-oz cans Great Northern White Beans

½ teaspoon Chili Powder

1 teaspoon Cumin

¼ teaspoon Oregano

2 small Jalapeno Peppers, minced

6 ounces Monterey Jack Cheese, grated #2 cone

4 ounces. Sour Cream

2 green onions, chopped

Preheat 4-quart stockpot (4L) over medium heat 300°F (180°C). Sauté onion and garlic in ½ cup of chicken stock until tender, add balance of chicken stock, chicken, and cook until chicken is cooked through, about 10-12 minutes. Reduce heat to simmer 180°F (82°C); add beans, chili powder, cumin and oregano. Cover, open the vent and cook 20 minutes, or reduce to warm 150°F (66°C) and slow cook.

To serve; top with cheese and sour cream, and sprinkle with chopped green onions.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 186 Fat Grams 6 Carbohydrate Grams 13 Protein Grams 16 Cholesterol mg 54 Sodium mg 307