Spicy White Chili
By Jaime G. from Helena Middle School, Helena Middle School.
Take your taste buds on flavorful journey! Spicy White Chili will be a hit with students, faculty, and staff. This main dish soup starts with Northern Beans which are not only a excellent source of folate and fiber but also very low in fat. The carrots provide a bit of extra color to add to the presentation. This soup is excellent served with cornbread, especially our whole grain cornbread recipe. Students flavor profile has changed over the years and they love mexican inspired and spicy foods packed with flavor.
Serving size: 8 oz
|From Saturated Fat||3%|
|Ingredient||6 servings||50 servings|
|Dry Northern Beans||.5 lb||4 lbs|
|Water||1 quart||2 gallons|
|Frozen onion, chopped||5 oz||3 lbs|
|Celery, diced||1 oz||8 oz|
|Carrots, diced||1 oz||8 oz|
|Garlic granules||3 tsp||4 oz|
|Canned jalapeno peppers, minced||2 tsp||3 oz|
|Vinegar||2 tsp||3 oz|
|Chicken base||2 tsp||3 oz|
|Taco seasoning||2 tsp||3 oz|
|Fully cooked chicken, diced||12 oz||6.5 lbs|
Rinse and soak northern beans overnight.
Place northern beans in water and simmer 45-60 minutes or until soft. Place onions, carrots, and celery into beans during the last 20 minutes of cook time. Add chicken base, taco seasoning, vinegar, and jalapenos and continue to simmer for 5 minutes. Stir in diced chicken and heat to 165 degrees. CCP: Hot hold for service at 135 degrees.