White Chili for 2
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
Ingredients
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2 green onions, chopped
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1 to 2 tablespoons chopped seeded jalapeno pepper
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2 garlic cloves, minced
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1-1/2 teaspoons plus 1 tablespoon butter, divided
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1/4 teaspoon rubbed sage
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1/4 teaspoon ground cumin
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1/8 teaspoon ground ginger
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1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
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1 tablespoon all-purpose flour
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1-1/4 cups chicken broth
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2 tablespoons whole milk
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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Shredded cheddar cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 418 calories, 13g fat (6g saturated fat), 88mg cholesterol, 1243mg sodium, 38g carbohydrate (2g sugars, 11g fiber), 36g protein.
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