White Chili with Chicken Recipe
Folks who enjoy a change from traditional tomato-based chilies will
enjoy this version from Christy Campos of Richmond, Virginia. The
flavorful blend has tender chunks of chicken, white beans and just
enough zip.
This recipe is:
Quick
6 Servings
Prep/Total Time: 30 min.
Ingredients
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped, optional
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 to 1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken
Directions
In a large saucepan, cook onion and jalapeno if desired in oil until
tender. Add garlic; cook 1 minute longer. Stir in the broth, beans,
parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and
simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; gradually stir into chili.
Add chicken. Bring to a boil; cook and stir for 2 minutes or until
thickened. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 202 calories, 6 g fat (1 g
saturated fat), 42 mg cholesterol, 833 mg sodium, 17 g carbohydrate, 4 g
fiber, 19 g protein.
White Chili with Chicken published in Quick Cooking September/October
2000, p19
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