May 18, 2012

White Chicken Chili

This is a healthier version of a White Chili than what I posted previously ( It still tastes great and if you miss the creaminess of the other recipe, just add a dollop of reduced-fat sour cream to your bowl - I promise you won't miss the heavy cream. It can be ready in about 40 minutes so it is even great for a weeknight meal. Enjoy!

1 ½ pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoon ground coriander
¼ tsp cayenne pepper
2 (4.5-ounce) cans chopped green chiles, undrained
2 (15.5-ounce) cans cannellini (or Great Northern) beans, rinsed and drained
2 cups chicken broth
chopped fresh cilantro, sour cream (reduced fat) and crushed tortilla chips for serving

Heat a large soup pot over medium-high heat. Coat pan with cooking spray. Add chicken and cook approximately 8 minutes or until browned, stirring frequently. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, coriander and cayenne; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Serve immediately or keep chili on the lowest heat until ready to serve. Serve with a dollop of sour cream (if desired) and a sprinkling of fresh cilantro and crushed tortilla chips.

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