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    You are in: Home / Recipes / Southwest White Chicken Chili Recipe
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    Southwest White Chicken Chili

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 20, 2008

      this is the same recipe as listed on McCormick's site, I use about 4-5 cups of cubed chicken sauteed in the onions from the beginning, I always triple the spices and green chilis, at least 2 cans of beans and broth to your taste and thickness, This is soooooooooo good!!! I have been making this for years. Enjoy!!

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    • on January 30, 2008

      It turned out really tasty, but I felt like it needed more veggies. The next time I make it I'll add some diced tomatoes and celery, for starters. I did a few minor adjustments with this recipe, which included adding some fresh squeezed lime, a bit of chili powder, more cumin and cayenne, and I subsituted chopped garlic for the garlic powder. I also sauteed my chicken in the cumin, and lime prior to adding the rest of the ingredients. I simmered it for an hour before adding the beans. I still felt it was a bit soupy towards the end so I added a bit of cornstarch to thicken it up. I will definitely make this again. Thank you!

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    • on October 16, 2007

      Yum! This was very good, and very easy! I'm going to double the recipe next time so that I can have leftovers, and add a little salt to it because even with all the seasonings, it was a tad bland. Thanks for a keeper!

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    Nutritional Facts for Southwest White Chicken Chili

    Serving Size: 1 (538 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 410.6
     
    Calories from Fat 90
    22%
    Total Fat 10.0 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 68.4 mg
    22%
    Sodium 959.0 mg
    39%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 10.8 g
    43%
    Sugars 8.5 g
    34%
    Protein 40.6 g
    81%

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