White Chicken Chili
White Chicken Chili
We enjoyed another great day of traveling to watch our son play football in Pocatello, Idaho. Ok, Pocatello may not be the most desired destination, but you know what? This time of year the open fields of southern Idaho are absolutely beautiful. The sun shines low on the hills casting an amber glow on the harvested fields. We arrived to enjoy a fun tailgating party with friends and family who came up for the game. We munched on my Spinach, Pear and Walnut Salad with Sour Cream Pumpkin Spice Bread for dessert. We ate a yummy chili which made me think of this delicious recipe so I made this for the family yesterday. It was a big hit and may show up again at another fun tailgating party down the road.
By the way, Idaho State beat Southern Utah with a big score of 56-28 making it 4-0 at home this year. Very cool.
- White Chicken Chili
- 1 Tbsp olive oil
- 1/2 pound Italian seasoned turkey sausage (casings removed)
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 2 cloves garlic, minced
- 3 cups chicken broth (I use Better Than Bouillon chicken base)
- 1 cup green taco sauce ( I used La Victoria)
- 1 pound diced or shredded cooked chicken
- 2 (14-ounce) cans reduced-sodium white beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano leaves
- 1 cup reduced-fat cream cheese or light sour cream
- 1/2 cup fresh chopped cilantro
- Diced avocado for topping
- Heat olive oil in a large pot placed over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, about 5-7 minutes. Add onion and bell pepper and cook until vegetables are soft and translucent, about 2-3 minutes. Add garlic and cook for another minute or two. Add broth, taco sauce, chicken, beans, cumin, chili powder and oregano. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-15 minutes until heated through and to allow flavors to blend.
- Remove from heat and add cream cheese or sour cream and cilantro; stir to blend. Top with diced avocado and sprigs of fresh cilantro.
Theresa A Shreve
If these are bariatric friendly recipes, why do you not list nutritional values?
Karen
Hi Theresa: I do not provide nutrient breakdown on recipes because 1) it takes a lot of extra time (one thing I wish I had more of) and 2) all foods can fit into a healthy diet in moderation. After surgery you definitely want to focus on eating around 2-3 ounces of protein each meal and limit total carbohydrates to just 30 to 40 grams total per day which virtually eliminates grain carbohydrates (breads, rice, noodles, pancakes, pasta, cereal, crackers, etc). for the first few months. If you do this then you’ll be in line with recommendations. Then as you get closer to your goal you’ll want to gradually add a few of these things back into your diet a few bites at a time.
I’d suggest you use a food tracker like myfitnesspal.com and look for a food that is close to my recipe to get an idea of the nutrient breakdown to help you. I’m sorry I can’t be of more help, but good luck in your journey.
Tennille Messina
I am 3 weeks post op what is something that I can eat now and how much
Karen
Hi Tennille: I hope you’re working with your dietitian at your doctor’s office so you know what to eat. At our office we allow our patients who are three weeks post op to start eating soft foods like tuna, deli meats, Greek yogurt, cottage cheese and beans. Look for these ingredients in my recipes by typing your key word in the search bar. I love the Cheesy Tuna Casserole. It’s soft and made without noodles. Best wishes in your journey! Karen
Debbie
Have you done your White Chili in the Instant Pot? What are the directions.
Karen
Yes, I sauteed the veggies first in olive oil in the IP, then added all the remaining ingredients (except cream cheese and cilantro) including the uncooked turkey sausage and raw chicken. Cover and set to Manual Pressure for 15 minutes with a 15 minute natural release. Then add the cream cheese and cilantro. Let me know how your’s turns out.