White Chicken Chili in a Hurry


I could not find a single White Chicken Chili recipe that I liked…so I came up with my own. I must be on a roll this week because rarely do my recipes turn out so well the first time. This chili is rich, creamy, and stew-like, but without the cream. Pinto beans, corn, and tomatoes give it a nutrient kick. The jalapeños give it another kind of kick for a cold, winter night.

Ingredients: (Don’t let the list scare you. Most of these you’ll have on hand.)

  • 1 pkg boneless, skinless, chicken breast
  • Chili powder (enough to coat chicken – see instructions)
  • 1 Tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 Tbsp seasoned salt (I like Tastefully Simple’s)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • 1 1/2 Tbsp arrowroot
  • 2/3 cup skim or 1% milk
  • 1-15 oz can pinto beans, rinsed.
  • 1 cup frozen sweet corn
  • 2 cups all natural chicken stock (organic is best…as always)
  • 1 cup shredded cheese (I used a Mexican cheese blend)
  • 1 large tomato, chopped
  • 1 small jalapeño, chopped (seeded and chopped if you want to reduce the heat…add two if you want it more spicy) — use canned in a pinch.
  • Tortilla chips
  • Sour cream

Instructions:

  1. Remove chicken from packaging, sprinkle with chili powder, and chop into bite sized pieces. Set aside.
  2. Heat pan then add olive oil. Finely chop onion and garlic and add to pan. Cook until softened and just starting to get golden brown. Approximately 2-3 minutes.
  3. Add cumin, oregano, and seasoned salt. Saute a minute longer. Add chicken to the pan and turn up heat. Cook, stirring from time to time, until chicken is browned. Sprinkle arrowroot over the chicken mixture and saute another minute.
  4. Add milk and cook to bubbling, until mixture thickens. Add beans, corn, and chicken stock. Simmer 5-8 minutes to cook chicken through.
  5. Reduce heat to medium and stir in the cheese. Stir constantly until cheese melts into the sauce.
  6. Turn heat to low. Gently stir in the tomatoes and jalapeños (you don’t want to curdle the “cream”) until warmed through.
  7. Serve with sour cream and tortilla chips to crush over the top for crunch.

Enjoy this quick and “creamy” chili with a healthful twist.

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