Saturday, October 23, 2004

White Chicken Chili

I made this Thursday night. It's good...but I still like regular chili better.

White Chicken Chili
From Cooking Light October 2004

Cooking spray
2 lb skinless, boneless chicken breast, cut into bite-size pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5-oz) cans chopped green chilies, undrained
1 cup water
2 (15.5-oz) cans cannellini beans, rinsed and drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/2 tsp hot sauce
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

Heat a large nonstick skillet over med-hi heat. Coat pan with cooking spray. Add chicken to pan; cook 10 min. or till browned, stirring frequently.

Heat a large Dutch oven over med-hi heat. Coat pan with cooking spray. Add onion to pan, saute 6 min. or till tender, stirring frequently. Add garlic, saute 2 min., stirring frequently. Stir in cumin, dried oregano and coriander; saute 1 minute. Stir in chiles, reduce heat to low, and cook 10 min., partially covered. Add the chicken, water, beans and broth; bring to a simmer. Cover and simmer 10 min. Stir in hot sauce. Ladle 1 cup chili into 8 bowls; sprinkle each with 2 tbsp cheese, 1 tbsp cilantro and 1 tbsp green onions. (And, of course, I served it with hot cornbread...recipe given earlier in the blog.)

Calories: 233 (23% from fat); fat 5.9 g (sat 3.1 g); protein 32.7 g, carb 11.7 g, fiber 3.4 g, chol 78 mg, sodium 694 mg, calc 180 mg.


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