White Chicken Chili

Source: Food Hero

Serving size: 1 cup

Servings per recipe: 8

This recipe will be a hit with your family; it's got enough spice for flavor, but not so much that it turns off the younger kids.

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Ingredients

1 Tablespoon oil

1 pound boneless, skinless chicken breasts, cut bite-sized
1 onion, chopped
1-1/2 teaspoons garlic powder or 6 cloves garlic
2 cans (15.5 ounces each) white beans, rinsed and drained
1 can (14.5 ounces) chicken broth (see notes)
2 cans (4 ounces each) chopped mild green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) nonfat sour cream
1/2 cup non-fat or 1% milk

Materials

Cutting board and sharp knife, measuring cups and spoons, large saucepan

Instructions

1. Heat oil in a large saucepan; sauté the chicken, onion and garlic powder until chicken is no longer pink.

2. Add the beans, broth, chilies and seasonings.
3. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes.
4. Remove from the heat; stir in sour cream and milk.
5. Refrigerate leftovers within 2 hours.

Notes

* Substitute nonfat Greek yogurt. * Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon. * Use leftover turkey instead of chicken.

More About White Beans

How to Select

Select dried beans that are dry, firm, clean, uniform in color, and not shriveled.

How to Store

Store dried beans at room temperature, in a closed container to protect from moisture and pests.

How to Prepare

Dried beans need to be soaked before they are cooked. Cover the beans in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. Drain water and rinse with fresh water. To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out--beans should always be covered with water.