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Creamy White Chicken Chili Recipe Perfect for Game Day

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Ingredients

Adjust Servings:
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste

Nutritional information

355.5
Calories
132 g
Calories From Fat
14.7 g
Total Fat
6.9 g
Saturated Fat
63.7 mg
Cholesterol
584.8 mg
Sodium
26.4 g
Carbs
6.9 g
Dietary Fiber
3.4 g
Sugars
29.5 g
Protein
277 g
Serving Size

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Creamy White Chicken Chili Recipe Perfect for Game Day

Features:
    Cuisine:

    More like a soup than a chili

    • 55 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    White Chili (Football Soup),This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it “Football Soup” because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!),More like a soup than a chili,With the exception of using frozen chopped medium heat Hatch green chilis, I made this recipe as written. It was easy to put together and the results was a tasty chili for a cool winter evening meal. Thanks for sharing.


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    Steps

    1
    Done

    Heat Oil in Large Pot Over Medium High Heat.

    2
    Done

    Add Onions and Saute Until Translucent, About 10 Minutes.

    3
    Done

    Stir in Garlic, Then Chilies, Cumin, Oregano, and Cayenne and Saute 2 Minutes.

    4
    Done

    Add Undrained Beans and Stock and Bring to a Boil.

    5
    Done

    Reduce Heat and Add Chicken and Cheese to Chili and Stir Until Cheese Melts.

    6
    Done

    Season to Taste With Salt and Pepper and Ladle Into Bowls.

    7
    Done

    For Freezing: Pour Soup Into a Rigid Container (or Freezer Bag), Label and Freeze. to Reheat, Thaw in Refridgerator Overnight or Simply Put Frozen Soup Into a Large Pot and Gently Heat, With Lid on and Stirring Often, Till Heated Through.

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    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

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