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Posted Feb 02 2010 12:00am

Ok, I'm not going to lie:   this is mostly a package recipe, but I've doctored it up a bit to make it divalicious and super-easy to make.  And this is extra spicy, because you know how I roll! White chicken chili

  • 1 pkg of McCormick's White Chicken Chili Seasoning Mix
  • 1/2 pkg of Ortega's Fajita Seasoning Mix
  • 1 lb chicken tenders, cubed
  • 1 can of white navy beans
  • 1 large onion, diced
  • 1 cup of frozen corn niblets
  • 1 small can of jalapeno peppers (you can usually find this in the taco aisle - omit if too spicy!)
  • 2 cups low sodium chicken broth
  • 2 tblsp olive oil
  • salt and pepper to taste

  • In large saucepan, put 1 tblsp of olive oil and begin to brown the chicken on medium, about 10 mins, salt and pepper to taste
  • In a separate fry pain, put 1 tblsp of olive oil, onions, corn, and jalepeno peppers to sautee until the onions become transluscent and soft, salt and pepper to taste
  • Once veggies are done, transfer them to the chicken then add in white navy beans (drained)
  • Add white chicken chili seasoning package and fajita seasoning (only use 1/2 package), chicken stock
  • Let simmer for a few hours on low.  Top with grated cheese and a dollop of sour cream (which you'll need because this is spicy!)
  • Enjoy!


 The totals are (for the entire chili - minus any cheese and/or sour cream):

  • Calories:  1159
  • Fat:  30.5
  • Protein 76

This makes about 6 really good size portions, or 8-10 mini diva portions.   At SIX servings, the totals per serving are:

  • Calories:  193.17
  • Fat:  5.1
  • Protein 12.7
(* I'm not a medical professional AT ALL, so I'm just giving you my best estimates here.  But as always, check my lousy math, and check with the pro's, yo.  lol)
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