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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread. Ingredients:
2 teaspoons canola oil |
1 1/2 cups chopped onion (about 1 large) |
3 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
5 teaspoons green hot pepper sauce (such as tabasco) |
1/2 teaspoon kosher salt |
1 1/4 pounds skinless, boneless chicken breast halves |
2 tablespoons stone-ground cornmeal |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 cup plain fat-free yogurt |
2 tablespoons thinly sliced green onions (about 1) |
lime wedges (optional) |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.
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