Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Cooking School
Prep: 15 min. Cook: 25 min. Yield: 10 Servings
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves (4 ounces each), chopped
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings (2-1/2 quarts).
Nutritional Facts 1 cup (calculated without jalapeno) equals 219 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 7 g fiber, 19 g protein.
Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21