RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6100
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| Recipe Name: |
Chicken and White Bean Chili - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.35
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.
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Ingredients:
4 Cups chicken, cooked, white shredded
1 Tablespoon tabasco
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Directions:
Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve. |
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| Nutrition per Serving: |
| Calories: |
552 |
Total Carbs: |
45.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
82.0 |
Fat: |
27.5 |
Protein: |
33.33 |
| Fiber: |
2.37 |
Sodium: |
634.08 |
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