White Chili

White Chili
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup plain fat-free yogurt
  • 1 ¼ pounds skinless, boneless chicken breast halves
  • 2 tablespoons stone-ground cornmeal
  • Lime wedges (optional)
  • 2 teaspoons canola oil
  • 5 teaspoons green hot pepper sauce (such as Tabasco)
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • + 5 more ingredients
    • 2 tablespoons thinly sliced green onions (about 1)
    • 2 cups fat-free, less-sodium chicken broth
    • 1 ½ cups chopped onion (about 1 large)
    • ½ teaspoon kosher salt
    • 3 garlic cloves, minced

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 mi...

View full recipe at My Recipes

Comments

Variations on White Chili

  • White Chili
    • 1/4 teaspoon pepper
    • 1 (14 1/4-ounce) can fat-free chicken broth
    • 1 (11-ounce) can tomatillos, drained and coarsely chopped
    • +12 other ingredients
  • White Chili
    • 1/4 teaspoon salt
    • 3/4 teaspoon dried oregano
    • 1 cup dried navy beans
    • 2 cups chopped cooked chicken breast
    • 1/8 teaspoon ground cloves
    • +6 other ingredients
  • White Chili
    • 4 c low-sodium chicken broth 3/4 teaspoon dried oregano 1 15.5-ounce can hominy, drained and rinsed Salt to taste


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