White Chipotle Chicken Chili (Phase 1)
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White Chipotle Chicken Chili (Phase 1)
| Sun, 03-02-2008 - 8:04am |
White Chipotle Chicken Chili (Phase 1)
Serves 6
Description
A healthy twist on a spicy classic, this terrific dish tastes even better the next day. (Note: Unless you like your chili super-hot, remove the seeds before adding the peppers.)
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3/4 pounds), cut into 1-inch chunks
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
3 cans (14.5-ounce size) white kidney or cannellini beans, drained (save 1/2 cup liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 teaspoon canned chipotle chilis, minced
1/2 cup nonfat half-and-half
Garnishes: shredded, reduced-fat Monterey Jack cheese; chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion to one side; add chicken to skillet; sprinkle with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add two cans of the beans and drained liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors have incorporated. Serve hot, garnished with cheese and cilantro.
Serves 6
Description
A healthy twist on a spicy classic, this terrific dish tastes even better the next day. (Note: Unless you like your chili super-hot, remove the seeds before adding the peppers.)
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3/4 pounds), cut into 1-inch chunks
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
3 cans (14.5-ounce size) white kidney or cannellini beans, drained (save 1/2 cup liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 teaspoon canned chipotle chilis, minced
1/2 cup nonfat half-and-half
Garnishes: shredded, reduced-fat Monterey Jack cheese; chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion to one side; add chicken to skillet; sprinkle with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add two cans of the beans and drained liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors have incorporated. Serve hot, garnished with cheese and cilantro.
Nutritional Information:
360 calories
5 g total fat (1 g sat)
85 mg cholesterol
33 g carbohydrate
41 g protein
8 g fiber
671 mg sodium



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I made this recently and it's fantastic!!! Loved the flavor of the chipotle in it and whipping up a can of the cannellini beans made it so creamy!!!
Rebekah
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Michelle, I don't see why you couldn't use skim milk in place of the FF half & half. I will probably do this the next time I make it as well because I don't normally keep the half & half around. The rest of the container is still sitting in my fridge and I'll probably throw the rest of it out without using it before it expires.
Rebekah
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Jamie, the directions have you puree 1 can of the cannellini beans. This makes it nice and creamy. I think you could substitute skim milk or just leave the dairy out altogether if you wanted. I'm sure it would still be great!!!
Rebekah
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Glad I could help, Michelle!!! Let me know how it turns out with the skim milk, k???
Rebekah
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