My Top Picks

Chili: White Chicken Chili

Ingredients

  • 1 bunch green onions, chopped
  • 1 jalapeno pepper, seeded & chopped
  • 2 cloves garlic, minced
  • 1 Tbls. canola oil
  • 4 c. chicken broth
  • 2 (15-1/2 oz.) cans white great northern beans
  • 1/2 c. petit-cut tomatoes, drained
  • 2 Tbls. minced fresh parsley
  • 2 Tbls. cilantro, chopped
  • 1 Tbls. fresh lime juice
  • 1-1/4 t. ground cumin
  • 3 Tbls. cornstarch
  • 1/4 c. cold water
  • 1 lb. (2 cups) cooked chicken, cubed or shredded (see Note below)

Garnish

  • monterey-jack cheese
  • low-fat sour cream

Instructions

In a soup kettle, cook onion, pepper and garlic in oil until tender.

Stir in broth, beans (drain them), tomatoes, parsley, cilantro, lime juice and cumin; bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

Combine cornstarch and water until smooth and stir into chili.

Add chicken;bring to a boil, cook and stir 2 minutes longer or until thickened.

Garnish with cheese and sour cream if desired.

NOTE: I bake chicken breasts in the oven, covered, for 50-60 minutes at 350 degrees. Let cool 15 minutes, then break up with my fingers into pieces/strips and add the juices back in. I make ahead and refrigerate until I start to make the soup.