White Chicken Chili

By sheilaolim

Nutritional Information
Amount per serving

Calories: 198
Calories from fat: 19%
Fat: 4.1g
Saturated fat: 0.8g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 1.2g
Protein: 24.8g
Carbohydrate: 14.3g
Fiber: 3g
Cholesterol: 56mg
Iron: 1.6mg
Sodium: 456mg
Calcium: 63mg

Ingredients

• 2 teaspoons canola oil
• 1 1/2 cups chopped onion (about 1 large)
• 3 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth
• 5 teaspoons green hot pepper sauce (such as Tabasco)
• 1/2 teaspoon kosher salt
• 1 1/4 pounds skinless, boneless chicken breast halves
• 2 tablespoons stone-ground cornmeal
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained 1
• 1/2 cup plain fat-free yogurt
• 2 tablespoons thinly sliced green onions (about 1)
• Lime wedges (optional)

Details

Adapted from myrecipes.com

Preparation

Step 1

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 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.