Tuesday, February 3, 2015

White Chili

How many recipes are there for Chili? There seems to be a never ending supply of variations on this
great hearty meal. So how about some White Chicken Chili for a change? I must say that it is different, but it's really yummy. So don't be a scaredy cat to try something different. It's not too spicy but it's seasoned well and the garnishes on this one really enhance the flavors. Get your chili fix on the White Chili way and warm up you chilly bones from the inside out. This is a lean soup too in case you are watching your waistline, but it's so good you'll want to try it even if you're not.

  • 2 cups leftover chicken cut into bite sized pieces, I prefer white meat or a mix
  • 2 cups finely chopped sweet onion
  • 2 garlic cloves peeled and finely chopped
  • 2 tsp. ground cumin
  • ½ tsp. dried oregano
  • 2 4.5 oz cans chopped green chiles
  • 2 15.5 oz cans cannellini beans (white kidney beans), drained & rinsed
  • 2 cups chicken broth or 2 cups hot water with 2 tsp chicken base mixed well
  • ½ tsp hot sauce, you pick your favorite
  • 1 bag Utz Baked Tortillas
  • Garnishes; low fat shredded cheese, fresh chopped cilantro, & chopped spring onions.

I like to crush some low fat baked tortillas in there first and add the garnishes. It gives it a nice corn taste without the added fat of regular chips.

Add first 9 ingredients and bring to a boil, then simmer covered over a low heat for 45 minutes. Ta da!!! Now it does not get any easier than that. Now prep your garnishes just before serving, no sooner no later (just kidding). Ladle chili into bowl and place some crushed chips on top, then add the garnishes. Now it's chow time!

This is not a large batch of chili so it's perfect if you don't want a lot made. Double it up if you want more.

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