Recipe: White Chicken Chili

Don’t you love chili when it’s cool outside? I love this white chili variation, it’s fresh & not too heavy. This recipe is delicious, fast, and perfect for a post-workout meal. The beans in this recipe are a great source of fiber & starch, making it a great recovery meal. This chili is from Betty Crocker’s One-Dish Meals cookbook.  I made this and brought it to our Annual Member Appreciation Party a couple of weeks ago!

White Chicken Chili–6 servings

Ingredients:

• 1 T oil
• 2 medium onions (1 cup)
• 2 cloves garlic, finely chopped
• 3 cups chicken broth (or use water from cooking chicken, see below)
• 2 T chopped fresh cilantro or 1/2 tsp dried
• 2 T fresh lime juice (I prefer about 1-2 limes)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp red pepper sauce (or dash of red pepper)
• 1/4 tsp salt
• 1 small bag of frozen corn (about 10 oz)
• 1 can of great northern beans OR butter beans, drained
• 2 cups of chopped cooked chicken breast (place chicken breasts in large pot, cover with water and/or broth (about 2-3 cups), bring to a boil, turn off heat and let sit, covered, for 15-20 minutes or until done and no longer pink-thick breasts will take longer)

Directions:

1. Heat oil in large pot over medium heat. Cook onions until soft (in oil), then add garlic and saute another minute.

2. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat to low. Simmer uncovered about 20 minutes. Stir in chicken, simmer until hot.

* Can also be make in the crock pot, place all ingredients into pot, including cooked chicken and cook on low 3-4 hours.

Optional Toppings:

Shredded cheese, sour cream, chopped scallions, diced tomatoes, fresh cilantro, canned chopped chilis &/or sliced avocado.

Betty Crocker One-Dish Meals, 2005, p. 56.