Tex-mex White Chili Recipe

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Tex-Mex White Chili

Baby Kato

By
@BabyKato

This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe from website: 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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1
medium onion, diced
2
medium onion, diced
1
tablespoon olive oil
7
tomatillos, diced
1 1/2
cups low sodium chicken broth
1/2
cup water
1
teaspoon ground black pepper
2
15-ounce cans white beans, drained and rinsed (we used cannellini)
1
4.5-ounce can chopped green chilies
2
teaspoons green hot pepper sauce
1
cup fresh or canned corn
1
cup cooked boneless, skinless chicken breast, diced
1
tablespoon fresh cilantro, chopped
2
packets splenda® no calorie sweetener

Step-By-Step

1Sauté onion, garlic, tomatillos and olive oil in a 4-quart saucepan until onions become translucent. About 5-10 minutes
2Add chicken broth to saucepan and bring to boil
3Mix in ground pepper and SPLENDA® No Calorie Sweetener.
4Stir in white beans, green chilies, green hot pepper sauce, corn, and chicken.
5Bring to a boil and reduce heat. Simmer for 30 minutes.
6Season to taste. Top with fresh cilantro.

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy