White Chili
Cooking spray
1 Tbsp vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14-1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 tsp dried oregano
1/2 tsp coriander seeds, crushed
1/4 tsp ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 Tbsp lime juice
1/4 tsp pepper
9 Tbsp (about 4 ounces) shredded reduced-fat sharp cheddar cheese
1. Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add
chicken; saute 3 minutes or until done. Remove chicken from pan; set aside.
2. Add shallots and garlic to pan; saute 2 minutes or until tender. Stir in tomatoes and next 6
ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add
chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle
into bowls; top with cheese.
Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese)
Nutritional Information: CALORIES 247 (23% from fat); FAT 6.2g (sat 2g, mono 1.7g, poly 1.7g);
PROTEIN 23.3g; CARB 25.4g; FIBER 3.1g; CHOL 38mg; IRON 2.6mg; SODIUM 593mg;
CALC 171mg
Source: Cooking Light YEAR: 1997 ISSUE: April PAGE: 174
Submitted by sooz
Soups & Sandwiches
RecipeBox Index
