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 ounce chicken broth
2 jalapeno peppers, fresh; seeded and finely chopped
1 tablespoon garlic, chopped
2 can Great Northern beans, 15-oz. each, undrained
2 can 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).