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White Chili with Chicken

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.

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

Directions

  1. 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.
  2. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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