Hearty White Chicken Chili

Name: Hearty White Chicken Chili
Prep time: 1 h 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up; 2 celery ribs, cut into chunks; 1 small onion, quartered; 1 teaspoon whole peppercorns; 3/4 teaspoon salt; 6 cups water; CHILI:; 8 corn tortillas (6 inches), cut into 1/4-inch strips; 4 teaspoons canola oil, divided; 3 celery ribs, chopped; 2 medium onions, chopped; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cans (15-1/2 ounces each) navy beans, rinsed and drained; 2 medium tomatoes, chopped; 1/2 cup reduced-fat sour cream; 4 green onions, chopped; 1/2 cup shredded reduced-fat cheddar cheese

I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. —Gail Haile, Scottsmoor, Florida

Ingredients

1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
2 celery ribs, cut into chunks
1 small onion, quartered
1 teaspoon whole peppercorns
3/4 teaspoon salt
6 cups water
CHILI:
8 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons canola oil, divided
3 celery ribs, chopped
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
2 medium tomatoes, chopped
1/2 cup reduced-fat sour cream
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese

Directions

Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside.
Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.
In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.
In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use).
Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

Nutrition Facts

1 serving: 340 calories, 10g fat (3g saturated fat), 58mg cholesterol, 780mg sodium, 37g carbohydrate (6g sugars, 7g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Originally published as White Chili in Holiday & Celebrations Cookbook 2015