Light and easy meal ideas and recipes.

White Chicken Chili

Points: 3
White Chicken Chili
Estimated 3 points per bowl for any dark meat and possible fat from the chicken parts and juices, and the cornstarch used to thicken it. The bones in the roasted chicken give this chili a really good flavor.
Total Cook/Prep time: 3 hours

Ingredients

  • Whole chicken
  • 1 cup white cooking wine
  • 1 onion (chopped)
  • 3 carrots (sliced or diced)
  • 1 green bell pepper (diced)
  • 1 cup corn (frozen or canned)
  • 2 cans navy beans (rinsed and drained)
  • 1 quart chicken broth
  • 3 tbsp ground cumin
  • 3 tbsp chili powder
  • 1/4 cup cornstarch (to thicken)
  • chopped fresh cilantro
  • salt and pepper

Directions

Prepare the raw whole chicken by removing the giblets in the cavity of the chicken, and give it a good rinse. Roast time depends on the size of the chicken. Typically it's 20 minutes per pound, but check the label of the chicken for roast times.

Add the white wine to the roasting pan (not water).

Roast the chicken.

Let the chicken rest 10-15 min after roasting.

Remove the whole chicken from the roasting pan and set it aside on a cutting board or platter.

Using a fork, remove the skin from the chicken.

Pour the wine juice from the roasting pan into a stock pot.

Sauté the onions in the wine/chicken juice for about 5 minutes.

Add the broth, carrots, green pepper, spices and cornstarch

Mix to thoroughly combine the cornstarch into the broth

Add the whole roasted chicken to the stock pot.

Let it simmer about 1 - 2 hours

Using a large slotted spoon and/or spatula, remove the chicken from the pot onto a cutting board or platter.

Use a fork to detach the chicken meat from the bones and carcass.

Add the shredded chicken back to the stock pot.

Add the beans and the corn during the last 5 minutes of cooking

RATING:  
  5 (2 reviews)
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