White: Risa's White Chili

posted by RisaG 02-10-102 6:53 PM

* Exported from MasterCook *
Risa's White Chili
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Chilis & Stews
Low Fat Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup all-purpose flour
1 tsp kosher salt
3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks
1 tsp olive oil
1 small red onion -- chopped
1 small yellow onion -- chopped
1 jalapeno -- minced
1 serrano pepper -- minced
2 cloves garlic -- sliced
1 (15 oz) can cannellini beans -- drained & rinsed
7 oz chicken broth
6 oz beer (1/2 bottle)
1 tsp pure chile powder
3/4 tsp ground cumin
1 tsp mexican oregano -- crumbled
1 (14 oz) can diced tomatoes -- drained
fresh lime juice
chopped fresh cilantro
Garnish: reduced fat sour cream

In a large ziploc bag, combine flour, salt and chicken. Shake a bit to get all the chicken coated with flour. Dump chicken into a sieve and shake to remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the chicken pieces and saute until browned and cooked through (no longer pink), about 3 minutes. Transfer to a bowl. Add more of the chicken and do the same. Cook all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and saute for 4 minutes until lightly browned. Add garlic and cook for 1 minute. Add peppers and saute for 4 minutes until the peppers are crisp-tender. Add beans, broth, beer, chile powder, salt, cumin and mexican oregano. Cook, uncovered, for 30 minutes. Add tomatoes; simmer for another 3 minutes. Stir in lime juice and chicken. Heat through.

To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro. Top with sour cream.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line