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 recently made this and pureed some beans to give it texture. It gave it the texture I was looking for, but the result was too-beany for me. Although I loved the chipotle flavor I don't think I would make this again.
We had this for dinner last night.
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