White Chili with Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Folks who enjoy a change from traditional tomato-based chilis will enjoy this version. The flavorful blend has tender chunks of chicken, white beans and just enough zip. —Christy Campos, Richmond, Virginia
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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1 jalapeno pepper, seeded and chopped, optional
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2 garlic cloves, minced
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4 cups chicken broth
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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2 tablespoons minced fresh parsley
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1 tablespoon lime juice
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1 to 1-1/4 teaspoons ground cumin
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2 tablespoons cornstarch
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1/4 cup cold water
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2 cups shredded cooked chicken
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Optional: Chopped fresh cilantro, chopped red onion, sliced jalapenos and lime wedges
Directions
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1.
In a large saucepan, heat oil over medium heat; add onion and, if desired, jalapeno pepper. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth, beans, parsley, lime juice and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
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2.
Combine cornstarch and water until smooth; gradually stir into chili. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. If desired, serve with toppings and lime wedges.
Nutrition Facts
1-1/4 cups: 254 calories, 7g fat (1g saturated fat), 42mg cholesterol, 820mg sodium, 27g carbohydrate (2g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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