Just Right White Chili
- Reviews 1
Ready In: 50 mins
Serves: 6
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon butter
- 1 medium onion
- 3 garlic cloves
- 2 (15 ounce) cans low sodium chicken broth
- 2 (15 ounce) cans white beans (Great Northern beans, Cannelli beans, etc.)
- 1 (8 ounce) can corn
- 2 jalapeno peppers
- 1 1⁄2 tablespoons cornstarch
- 3 tablespoons fat-free half-and-half or 3 tablespoons light cream
- 1 tablespoon Tabasco jalapeno sauce
- 2 teaspoons cumin
- fresh ground salt and pepper
Directions
- Parboil chicken for 10-15 minutes or until almost fully cooked. Allow to cool a bit and then cube.
- Melt butter in a stockpot, add chopped onion and garlic and saute 1-2 minutes.
- Add broth, cubed chicken, beans and corn.
- Add chopped Jalapeno pepper. If you like a milder chili, scrape out the seeds before chopping, and discard them.
- In a small bowl, mix cornstarch and half and half. Add mixture to stockpot.
- Bring to a boil, then reduce to simmer.
- Add Tabasco green pepper sauce, cumin, salt and pepper. (Sometimes I add a few pinches of fresh cilantro if I have it on hand) Simmer 10-15 minutes, stirring occasionally until everything is well mixed.
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