Since the cool weather is now in full swing, this white chicken chili will keep you warm on a chilly fall night. This chili is also great made with turkey – a unique and delicious way to use up turkey leftovers from Thanksgiving!
1 Tbsp butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbsp minced seeded jalapeño pepper
1 garlic clove, minced
3 cups chopped cooked chicken
2 (19-ounce) cans cannellini beans or other white beans, drained and divided
2 (16-ounce) cans fat-free, l0w-sodium chicken broth
1 (4.5-ounce) can chopped green chiles
1 cup frozen whole-kernel corn
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup low-fat milk
1/2 cup chopped fresh cilantro
1. In a large pot, melt butter over medium-high heat. Add onion, celery, bell pepper, jalapeño pepper, and garlic. Sauté 5 minutes or until tender.
2. Add chicken, 1 1/2 cups beans, broth, and next 6 ingredients (through black pepper). Bring to a boil. Cover, reduce heat, and simmer 15 minutes.
3. With a potato masher, mash remaining beans. Add mashed beans and milk to the pot. Simmer, uncovered, 20 minutes or until mixture thickens. (be sure to stir frequently to prevent sticking!). Stir in chopped cilantro right before service.
Yield: 11 servings
Recipe adapted from Cooking Light, November 1998