White Bean Chicken Chili
Source of Recipe
From the Free Press Test Kitchen
Recipe Introduction
This recipe was developed in the test kitchen for a chile story on Oct. 2. This twist on the traditional bowl of red won rave reviews and provides 12 grams of fiber per serving. Adjust the amount of chile powder to suit your taste.
List of Ingredients
2 tablespoons olive oil, divided
2 pounds boneless, skinless chicken breast, washed, patted dry
2 medium onions, peeled, chopped
4 cloves garlic, peeled, minced
1 can (8 ounces) diced green chiles
1 1/2 teaspoons oregano
1/4 teaspoon cloves
1 teaspoon cayenne pepper
3 tablespoons favorite chile powder such as New Mexico
1 teaspoon cumin
1/2 teaspoon white pepper
1 jar (48 ounces) Great Northern beans, undrained
6 cups fat-free, 1/3-less-sodium chicken broth
4 cups chopped or sliced celery
2 cups shredded Monterey Jack cheese
Garnishes:
Sour cream
Salsa
Fresh chopped cilantro
Recipe
Heat the oil in a large stock pot over medium heat. Cut the chicken breast into 1/4- to 1/2-inch chunks. Add the chicken to the stock pot and brown. Remove the chicken from the pot. Add more oil if necessary. Add the onions and garlic and saute over medium heat 5 minutes or until the onions are softened. Add the chiles, oregano, cloves, cayenne pepper, chile powder, cumin and white pepper. Stir to combine the spices.
Add the undrained beans, broth and celery. Add the browned chicken back to the pot.
Bring the chili to a boil, reduce the heat, cover and simmer 1 1/2-2 hours. Remove from the heat and stir in the shredded cheese until it melts. Serve garnished if desired.
Serves 10 (about 1 1/2 cups per serving).
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