Folks who enjoy a change from traditional tomato-based chilis will enjoy this version. The flavorful blend has tender chunks of chicken, white beans and just enough zip. —Christy Campos, Richmond, Virginia
White Chili with Chicken
Peppers (Hot)
White Chili with Chicken
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped, optional
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 tablespoons minced fresh parsley
- 1 tablespoon lime juice
- 1 to 1-1/4 teaspoons ground cumin
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups shredded cooked chicken
- Optional: Chopped fresh cilantro, chopped red onion, sliced jalapenos and lime wedges
Directions
- In a large saucepan, heat oil over medium heat; add onion and, if desired, jalapeno pepper. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth, beans, parsley, lime juice and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Combine cornstarch and water until smooth; gradually stir into chili. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. If desired, serve with toppings and lime wedges.
Nutrition Facts
1-1/4 cups: 254 calories, 7g fat (1g saturated fat), 42mg cholesterol, 820mg sodium, 27g carbohydrate (2g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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