White Chicken Chili

By amybites

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 green bell peppers
• 1 large yellow onion
• 1 jalapeño
• 1 can diced green chiles
• 1.5 tablespoons butter
• 1/2 teaspoon kosher salt
• 2 14-ounce cans white beans (cannellini, Great Northern, or navy beans), rinsed and drained
• 4 cups lower-sodium chicken broth
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• additional salt to taste
• 1/4 cup cornmeal
• 1/4 cup low fat milk
• Suggestions for topping: chopped green onions, cilantro, sour cream, cheese, tortilla chips

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

1) Bring a large pot of water to boil. Add the chicken breasts and cook for 30 minutes or until cooked through and no pink remains. Drain water; allow chicken to cool. When cool, shred with two forks and set aside.

2) Combine the cornmeal and milk in a small bowl and allow mixture to rest as you prepare the soup.

3) Finely dice the bell peppers, onion, and jalapeño. Melt the butter in a large pot over medium high heat. Add the bell peppers, jalapeño, green chiles, onions, and ½ teaspoon kosher salt, and sauté until soft, about 8-10 minutes.

4) Add chili powder, cumin, and cayenne to the pot and sauté for about 30 seconds or until fragrant. Add the beans, chicken, and broth. Stir to combine and bring to a low boil. Cover and simmer for 20-30 minutes.

5) Add the cornmeal and milk mixture. Simmer for another 10 minutes, stirring occasionally. Remove from heat and let stand for 10 minutes to thicken before serving. Add additional salt to taste if needed.