White Chicken Chili With Veggies
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g fresh ground chicken
- 793.78 g great northern beans, rinsed and drained (2 cans)
- 113.39 g can diced green chilies
- 3 carrots, diced
- 3 stalk celery, diced
- 1 onion, I used red onion as I had some already chopped
- 2 medium green peppers, diced
- 2 small red peppers, diced
- 5-6 diced plum tomatoes
- 4.92-9.85 ml chili seasoning mix (and then some!)
- 2.46-4.92 ml cumin
- 2.46 ml adobo seasoning
- 2.46 ml chipolte seasoning
- couple shakes Tabasco jalapeno sauce (5 - 6)
- 14.79 ml olive oil
- salt and pepper
- 473.18 ml chicken stock
- 1 bunch cilantro, chopped small (large stalks removed)
directions
- 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
- 2. After the chicken is cooked through, drain extra oil.
- 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
- 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
- 5. Simmer for a while - maybe an hour while the juices and spices meld.
- 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.
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RECIPE SUBMITTED BY
Gidget265
San Diego, CA
<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). We just uprooted and moved 2080 miles away to southern California for my husbands job. I love to cook and, of course, to eat! Cooking for friends and sharing recipes and tips is my biggest hobby. Cooking for new friends in San Diego will be fun, as soon as I can met them! This site, epicurious and king arthur flour are my favorite online recipe sites. My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?! Now I enjoy food network magazine and cooking light.</p>