Saturday, September 27, 2008

White Chili

Also from Cooking Light!

I HIGHLY recommend this recipe, even if you aren't a big fan of chili, or beans for that matter.

This was one of the best, and healthiest comfort dishes I have had in a long time. I think what made it so good was using green Tabasco sauce as the base of the broth. It's not near as hot as regular hot sauce, but has a deep, rich flavor. I put it on a lot of other things now, like eggs and sandwiches. I love recipes that lead me to discover other culinary gems!

2 tsp canola oil

1 1/2 cups chopped onion (about one large)

2 cups chicken broth

5 teaspoons green hot pepper sauce

1/2 tsp kosher salt (regular salt works just fine)

1 1/4 pounds skinless, boneless chicken breast halves

2 TB ground cornmeal

1 19 oz can cannelli, or any white bean (I actually put in two 15 oz cans and it was great)

1/2 cup plain, fat free yogurt

2 TB thinly sliced green onions (fresh parsley or cilantro is also delicious)

lime wedges

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. 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 five minutes, or until mixture thickens, stirring frequently. Top each serving with yogurt, onions and lime wedges.

6 Servings

Food Tip: This is when having frozen shredded chicken or turkey comes in really handy, rather then having to boil it then. Buy a few whole roaster chickens, or turkeys when on sale, cook them, pick them and you'll end up with 3-6 bags of shredded poultry meat. It comes in so handy when needing to cook a meal quick, and you can use it for SO many things.

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