White chili is chicken chili. Our version adds some color (and some flavor) with black beans and green jalapeños.
Black and White Chicken Chili
- Total Fat4 g
- Cholesterol50 mg
- Sodium490 mg
- Total Carbohydrate34 g
- Protein30 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 large onion, chopped
14-1/2 ounces chicken broth
2 jalapeño peppers, fresh; seeded and finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15-oz. each, undrained
2 cans black beans, 15-oz. each, drained
1 tablespoon chili powder
1-1/2 teaspoon ground cumin
1/2 teaspoon salt
- Cut chicken into 1/2-inch cubes.
- Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).