Friday, January 25, 2013
White Chicken Chili - Spark Recipes
1 tablespoons olive oil
2 pounds chicken breasts, boneless and skinless, diced into 1" cubes
1 onion, diced
3 cloves garlic, grated
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
4 (15.5 oz) cans cannellini beans (white kidney beans) drained and rinsed
28 oz chicken stock, low sodium
2 cup frozen corn
2 (4 oz ) cans green chilis
3/4 cup low fat, shredded monterey jack cheese.
Heat oil in a have saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
For thicker chili, puree 1/4 of the soup before you add the corn.
Makes 12 servings.