White chicken chili
Chicken simmered with white beans, cumin and chicken broth, finished with sour cream.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 487 kcal
- Protein
- 42.9 g
- Carbohydrates
- 41.1 g
- Fat
- 17.1 g
- Fiber
- 14.6 g
Per serving
- Calories
- 244 kcal
- Protein
- 21.5 g
- Carbohydrates
- 20.6 g
- Fat
- 8.6 g
- Fiber
- 7.3 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 55.9 mcg
- C
- 15.6 mg
- E
- 4 mg
- K
- 9.3 mcg
- B9
- 206.5 mcg
- B12
- 0.4 mcg
- Fe
- 7.5 mg
- Ca
- 44.9 mg
- Mg
- 81 mg
- K⁺
- 234.8 mg
Ingredients
- Chicken breast — 120 g
- Beans — 50 g
- Chicken broth — 250 g
- Ground cumin — 3 g
- Chili powder — 2 g
- Onion — 50 g
- Garlic — 5 g
- Jalapeno — 8 g
- Sour cream — 20 g
- Cilantro — 3 g
- Sunflower oil — 8 g
- Table salt — 2 g
Cooking instructions
- Soak the white beans overnight then rinse them.
- Dice the onion and mince the garlic.
- Slice the jalapeno and cut the chicken into cubes.
- Chop the cilantro.
- Boil the beans in water for 40 minutes until tender then drain.
- Heat the oil in a pot over medium heat.
- Fry the onion, garlic and jalapeno for 4 minutes.
- Add the chicken, cumin, chili powder and salt and cook for 6 minutes.
- Pour in the broth and beans and simmer for 15 minutes.
- Stir in the sour cream, sprinkle with cilantro and serve hot.