Thursday, December 30, 2010

White Chicken Chili (Again)

I made this White Chicken Chili several months ago. It was one of my first blog posts. We loved it back then, but it was even better the second time around. It is also a super easy recipe, and most of the ingredients are household staples (for us, anyway). You should try this one. It is tasty, and my kids adored it. Just a flavor tip - use Cholula hot sauce, instead of Tabasco. Mucho gusto.



Make this. It's a winner. 4.5 Bowls!


White Chili



This white chili recipe uses hot pepper sauce made from jalapeƱos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy JalapeƱo Corn Bread.



Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)


2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
1 Red Bell Pepper (I added this! Just saute it with the onion)
3 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt (Omitted)
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)


1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.


CALORIES 198 (19% from fat); FAT 4.1g (sat 0.8g,mono 1.7g,poly 1.2g); IRON 1.6mg; CHOLESTEROL 56mg; CALCIUM 63mg; CARBOHYDRATE 14.3g; SODIUM 456mg; PROTEIN 24.8g; FIBER 3g

Cooking Light, SEPTEMBER 2008

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