White Chili for 2 Recipe

5 2 2
White Chili for 2 Recipe
White Chili for 2 Recipe photo by Taste of Home
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White Chili for 2 Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chili in Cooking for One or Two Cookbook 2003, p162

Nutritional Facts

1 cup: 418 calories, 13g fat (6g saturated fat), 88mg cholesterol, 1243mg sodium, 38g carbohydrate (2g sugars, 11g fiber), 36g protein.

  • 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
  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.
  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. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chili in Cooking for One or Two Cookbook 2003, p162

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Reviews forWhite Chili for 2

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MY REVIEW
Mary User ID: 9037380 259654
Reviewed Jan. 14, 2017

"This is the best white chili recipe I have tried! The cumin, sage, and ginger are an excellent and unique addition. The only things I changed were to use 2 T. diced yellow onion(didn't have green onions) and lessen the Jalapeno to 1 tsp. and then added 2 T. each of red, yellow and orange bell peppers; makes it colorful as well. Delicious!"

MY REVIEW
pam4290 User ID: 1652820 76107
Reviewed Nov. 1, 2011

"I have made this recipe as is time and time again and it is so good everytime."

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