White Chicken Chili

White Chili

This was a taste treat served two weeks ago for “Souper Saturday” at church and quite a sensation.  Thanks, Linda.  I've modified it a bit to reduce the calories.

1 lb. boneless skinless chicken breasts cut into 1/2” cubes (Hint: When in a hurry, I use Costco’s canned chicken and don’t drain it)
1 onion chopped
1 T extra virgin olive oil
1 tsp. minced garlic
2 (15 oz) cans great northern beans OR 2 (15 oz) cans of cut green beans (drained)
4 T chicken base (I use the low-sodium variety)
2 C water
1 (7oz) can chopped green chilies
1 tsp. salt- adjust if you use a regular chicken base
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper OR 1/2 tsp. chili powder (If you’re feeding small children, you might omit this ingredient.) 
1 cup sour cream – to cut calories I use non-fat OR 8 oz buttermilk
1/2 cup light cream OR 1 (5 oz) can of non-fat evaporated milk

Sauté chicken and onion in oil. Add garlic, beans, chicken base, water, chilies and seasonings. Heat to a soft boil.  Remove from heat. Stir in sour cream or buttermilk and either the light cream or evaporated milk. Yield: 6 servings

No comments:

Post a Comment