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White Chicken Chili

1 Tablespoon Unsalted Butter
1- 1/2 cup Chopped Onion
1 cup Chopped Carrot
1 cup Chopped Celery
1- 1/4 cup Chopped Red Bell Pepper
1 whole Jalapeno, Minced
1 clove Garlic, Minced
3 cups Cooked Chopped Chicken
2 cans (15 1/2 Oz. Size) White Beans, Drained And Rinsed
4 cups Low Sodium Chicken Broth
1 can (4 Oz. Size) Chopped Green Chiles
1 cup Frozen Corn
1- 1/2 teaspoon Cumin
1- 1/2 teaspoon Chili Powder
1/4 teaspoons Pepper
1 cup Skim Milk
1/2 cups Chopped Cilantro


1. Melt butter in large stock pot over medium high heat. Add onion, carrot, celery, bell pepper, jalapeno, and garlic. Saute 5 minutes or until beginning to soften. 2. Add chicken, beans, broth, chiles, corn, cumin, chili powder, and pepper. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. 3. Stir in milk. Simmer uncovered for 20 minutes or until beginning to thicken, stirring frequently. Stir in cilantro just before serving.

Source: tastykitchen.com