White Chili

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 19%
  • Fat: 4.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.8g
  • Carbohydrate: 14.3g
  • Fiber: 3g
  • Cholesterol: 56mg
  • Iron: 1.6mg
  • Sodium: 456mg
  • Calcium: 63mg

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)

Preparation

  1. 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. 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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