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White Chili

White Chili
This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. —Carol Swainston, Sheridan, Michigan
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 green onions, chopped
  • 1 to 2 tablespoons chopped seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1-1/4 cups chicken broth
  • 2 tablespoons milk
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Shredded cheddar cheese

Directions

  • In a skillet, saute the onions, jalapeno and garlic in 1-1/2
  • teaspoons butter until crisp-tender. Add the sage, cumin and ginger;
  • cook for 1 minute. Add chicken; cook and stir until lightly browned.
  • In a small saucepan, melt remaining butter. Stir in flour until
  • smooth; gradually add the broth and milk. Bring to a boil; cook and
  • stir 2 minutes or until thickened. Add beans. Pour over chicken
  • mixture. Cook over medium heat until heated through. Sprinkle cheese
  • on each serving. Yield: 2 servings.
© Taste of Home 2013

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White Chili (continued)

Nutrition Facts: 1 serving (1 cup) equals 418 calories, 13 g fat (6 g saturated fat), 88 mg cholesterol, 1,243 mg sodium, 38 g carbohydrate, 11 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013