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.
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)
How to Make It
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.
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.
This is an easy version of White Chicken Chili that you can quickly throw together and it's great. I have modified as follows to serve more people and it turns out great. My family LOVES this recipe and I serve it with sweet corn-bread.
4 cups low sodium chicken broth (instead of 2)
6 t green tabasco sauce (instead of 5)
2 cups chicken (I cut up a whole rotisserie cooked chicken to save time)
2 15-oz cans cannellini beans drained and rinsed (a little more than called for)
low-fat sour cream (instead of yogurt)
I made this recipe to the letter because I didn't want to alter nutritional value. Unfortunately, I should've trusted my instincts when reading the ingredients. This recipe is fine if you REALLY like green Tabasco because that is literally all it tastes like. It could use a lot of tweaking. Possibly some cilantro, cumin, more garlic, more beans. But as is, it's very boring and I won't be making it again. There are others out there that are much better.
This is a solid recipe - but not fantastic. A good, family meal with potential for more pizzazz by adding extra garlic, diced red bell pepper, some marjoram. I also used chipotle Tabasco sauce (4 teaspoons) that imparted a nice smokey flavor.
I've made this chili twice, and I've altered it both times because the way the recipe is written doesn't lend a lot of flavor to the chili. I added a large green bell pepper (chopped), 1 1/4 tsp. cumin, and 1/2 tsp. chili powder. Both times, it was delicious, and my husband is begging me to make it again! In my opinion, it definitely needs the added flavor from the cumin and chili powder, and the lime juice at the end is a must!
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