White Chipotle Chicken Chili

By dgebo

Nutritional information
360 calories
5 g total fat (1 g sat)
85 mg cholesterol
33 g carbohydrate
41 g protein
8 g fiber
671 mg sodium

Beware: Unless you like your chili super-hot, remove the seeds from the peppers before adding.

South Beach diet phase 1

Ingredients

• 1 Textra-virgin olive oil
• 1 large onion, chopped
• 4 boneless, skinless chicken-breast halves (1 3/4 pounds), cut into 1" chunks
• 2 tsp. chili powder
• 2 tsp. ground cumin
• Salt and black pepper
• 3 (14.5-ounce) cans white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed
• 2 C. reduced-sodium chicken broth, divided
• 1 tsp. canned chipotle chili, seeded and minced
• 1/2 C. nonfat half-and-half
• Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Details

Servings 6

Preparation

Step 1

Warm oil in a large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onions to one side; add chicken to skillet and sprinkle with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

Increase heat to medium-high. Add 2 cans of beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

Meanwhile, combine remaining 1 can of beans and 3/4 cup broth in bowl of food processor. Puree until smooth, then add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until ingredients are warmed through and flavors incorporate. Serve hot; garnish with cheese and cilantro.