Monday, January 10, 2011

White Chicken Chili

This one is so yummy, you'll never know it's healthy!  Serve it with Lite Cornbread on the side or crumbled into the chili!
  • 1 lb ground white meat chicken or turkey
  • 5 green onions, plus more for ganish
  • 1/2 yellow onion
  • 2 small tomatoes (vine ripened are better)
  • 1 can white beans, rinsed and drained
  • 2 1/2 cups low sodium chicken broth
  • 3 cloves garlic, minced or pressed
  • 2 tsp chili powder
  • 1 tbsp cornmeal
  • 1/4 tsp lite salt
  • 1/2 tsp cumin
  • 2 tbsp fresh cilantro, chopped, plus more for garnish
  • 1 cup skim milk
  • olive oil

sour cream and shredded cheese for garnish.
**Freshly shredded always tastes and melts better.  If you have a food processor, it will shred a block in just a few seconds and you can store unused shredded cheese in a baggy or dish with a lid.

Heat olive oil in a large pot.  Add green onions and yellow onion.  Saut√© 2-3 minutes.
Add chicken, tomato, garlic, chili powder, salt, cumin, cilantro and cook until chicken is browned.
Add broth, cornmeal and beans.  Bring to a boil, cover and reduce heat.
Simmer 30 minutes or until chili reaches desired consistency.  Reduce heat to low and add milk. stir and cook a few minutes more.
Garnish with sour cream, cilantro, green onions and shredded cheese.

**for South Beach Diet, omit the cornmeal.

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