What’s for Dinner?
White Chicken Chili
Note/Suggestion: This is a quick and easy dish to throw together the only cutting is the onion and chicken, and if you want you can get the onion pre-chopped in the produce section, FYI. If your family likes spicy food, add a dash of hot sauce and substitute the mild chiles for hot chiles. Makes 6 servings.
To serve, put into bowls or a thermos and top with chopped cilantro and shredded cheese. Serve with tortilla chips and sour cream on the side if desired.
2 Tbsp of olive oil
1 cup of shopped white or yellow onion
3 cloves of garlic, minced
2 Tbsp of all purpose flour or white wheat flour
2 tsp. chili powder
1 tsp. ground cumin
2 cups chicken broth
2 cups cooked chicken, cubed or shredded
3 19oz cans of cannellini beans, drained and rinsed well
2 cups frozen corn kernel, thawed
1 4.5 oz can of chopped green chiles, mild
preshredded cheddar cheese or Mexican blend cheese
low fat sour cream
fresh chopped cilantro
1. In a large pot, heat the olive oil and sauté the onions and garlic until soft and golden, but not brown.
2. Sprinkle the flour on top of the onion garlic mixture and stir to coat. Add the chili powder and cumin.
3. Stir. Slowly add the chicken broth and let it come to a boil.
4. Add the chicken, beans, corn and chiles and reduce heat to a simmer. Allow the chili to slowly come back to a boil so that all the ingredients are heated through.