White Chicken Chili Nightshade Free Food

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WHITE CHICKEN CHILI - NIGHTSHADE FREE



White Chicken Chili - Nightshade Free image

For those with sensitivities/allergies to nightshades (tomato, peppers, eggplant, potatoes), you can enjoy chili without giving in to something that will make you feel bad.

Provided by keort

Categories     Lunch/Snacks

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 chicken breasts or 6 chicken tenderloins
1 teaspoon cumin
1 teaspoon garlic powder
2 garlic cloves, minced
1/2 small sweet onion, diced
2 green onions, chopped
2 tablespoons butter
2 (15 ounce) cans cannellini beans, rinsed
1 (15 ounce) can great northern beans, rinsed
1 (15 ounce) can black beans, rinsed
1 (14 ounce) can corn, drained or 1 1/2 cups frozen corn
1 (14 1/2 ounce) can chicken broth
1 tablespoon cumin
1 teaspoon wasabi powder
salt & pepper

Steps:

  • Dry rub chicken with cumin and garlic powder, allow to marinate for at least an hour (overnight preferable, I put all 3 in a ziploc bag and rub the chicken around in the spices from the outside so I keep my hands clean). Then cut in 1 inches pieces or smaller.
  • Saute onions and garlic in butter until carmelized.
  • Add all to large pot and stir until well mixed. Bring to boil, then reduce heat and simmer until chicken is done.
  • Serve with your favorite fixings (minus the hot sauce and peppers if you're sensitive). Great over Fritos.

Nutrition Facts : Calories 228.2, Fat 5.7, SaturatedFat 2.2, Cholesterol 20.6, Sodium 357.7, Carbohydrate 30.4, Fiber 8.9, Sugar 3.1, Protein 15.5

BEST WHITE CHICKEN CHILI



Best White Chicken Chili image

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

  • Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
  • Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g

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