White chicken chili
By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
Want to serve chili on game day but don't want to spend hours waiting for it to cook? This quick-cooking white chili is the perfect recipe for a crowd. If there are any leftovers (there never are in my house!), freeze them in single-serving containers for up to 4 months.
Minutes to Prepare: 10
Minutes to Cook: 30Ingredients:
1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (14.5-oz cans) cannellini (white kidney) beans, drained and rinsed
1 quart low-sodium chicken stock
2 c frozen corn
2 (4-oz cans) green chilis
3/4 c shredded Monterey jack cheese
Heat the oil in a heavy saucepan over medium heat. Add the chicken and onion. Cook until the chicken is no longer pink, about 5-7 minutes. Add the garlic cloves and spices, continue to cook for 1-2 minutes. Add the beans and stock and stir to combine. Simmer for 20 minutes. Add the corn and green chilis, and simmer for five more minutes. Remove from heat and squeeze the lime into the chili.
Top with cheese and (optional) chopped cilantro before serving. Serve with cornbread.
Note: If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
More one-pot game-day meals:
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SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of "The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.