tex-mex white chili
(1 rating)
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This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe from website: http://recipes.splenda.com Turn heads with this White Chili recipe at your next chili cook-off. It’s a Texas favorite inspired by it’s neighbor, Mexico. We’ve swapped red tomatoes for green tomatillos, and sugar for splenda (you may use sugar if you prefer). It has the perfect balance of sweet and spicy.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For tex-mex white chili
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1medium onion, diced
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2medium onion, diced
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1tablespoon olive oil
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7tomatillos, diced
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1 1/2cups low sodium chicken broth
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1/2cup water
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1teaspoon ground black pepper
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215-ounce cans white beans, drained and rinsed (we used cannellini)
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14.5-ounce can chopped green chilies
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2teaspoons green hot pepper sauce
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1cup fresh or canned corn
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1cup cooked boneless, skinless chicken breast, diced
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1tablespoon fresh cilantro, chopped
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2packets splenda® no calorie sweetener
How To Make tex-mex white chili
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1Sauté onion, garlic, tomatillos and olive oil in a 4-quart saucepan until onions become translucent. About 5-10 minutes
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2Add chicken broth to saucepan and bring to boil
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3Mix in ground pepper and SPLENDA® No Calorie Sweetener.
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4Stir in white beans, green chilies, green hot pepper sauce, corn, and chicken.
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5Bring to a boil and reduce heat. Simmer for 30 minutes.
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6Season to taste. Top with fresh cilantro.
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