| White Chili Ingredients: o 1 pound Great Northern white beans (I use 4 cans of Great Northern white beans, but you could use more) o 2 pounds boneless, skinless chicken breast (cut into small portions/cubes) o salt and pepper, to taste o 2 medium onion, chopped o 2 4oz. cans of mild chopped green chilies o 4 garlic cloves, minced o 2 Tbsp. olive oil o 6 cups fat-free chicken broth o 2 Tbsp. ground cumin o 2 tsp. dried oregano, crushed o 1/4 tsp. cayenne pepper o 3 cups shredded lowfat Monterey Jack cheese o Lowfat or Fat Free Sour cream o Salsa o Fresh cilantro - In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, and cayenne pepper and cook an additional 2-3 minutes. - Season chicken breast cubes with salt and pepper, then saute in a skillet using 1 Tbsp. olive oil. Add to the pot. - Drain and rinse beans, then add to pot with chicken stock. Bring to boil and reduce heat. Simmer for approximately 15-30 minutes (you're basically just looking to meld the flavors and heat the soup here. I usually go for 20-30 mins, but use your best judgement.) - Add 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper. - Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings. |
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