White Chili Recipe

“December’s Featured Recipe has been a big hit!”

white chili

2 red peppers, chopped
1 large onion, chopped
1 large (2 small) boneless, skinless chicken breast, cubed
1 Tablespoon vegetable oil
2, 15-ounce cans of white beans (navy beans, great northern beans)
1 can chopped green chili (adjust to taste)
3 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups chicken broth
2 cups low-fat milk
¼ cup cilantro
 

1. Saute peppers, onion and chicken cubes in oil until chicken is fully cooked.

2. Add white beans, green chili, garlic, spices and chicken broth.

3. Simmer for 20 minutes.

4. Add milk and cilantro. Heat through. Serve warm.

~ Recipe adapted from USDA SNAP-Ed Connection: Recipe Finder

Food Safety Tips:

  • Remember to chill your soup within 2 hours of eating.
  • To cool any leftover soup, place in shallow, 2-3 inch deep containers and place in refrigerator to cool immediately.