Friday, December 6, 2013

White Chicken Chili


It's that time of the year where everyone forgets their gym routines and reaches for the cheese plates and homemade goodies instead of the dumbbells. I am just as guilty of this. But then comes along a recipe that feels like you're cheating, but actually is full of delicious and nutritious ingredients. I used my homemade chicken broth instead of canned, and was sure to rinse my canned beans really well to rid that nasty watery film from them. I also swapped out the cream cheese that the original recipe I found called for and used goat cheese instead. You may now know that goat cheese is lower in both fat and calories, higher in protein than cow-based cheese, and contains those necessary probiotics that aid in gastrointestinal health. But enough about that, let's get to eating!

White Chicken Chili

Ingredients:
  • 1 tbsp. olive oil
  • 1 small sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/2 jalapeno, minced
  • 1 1/2 cups cooked chicken breast, chopped
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. red pepper
  • 1/2 tsp. oregano
  • salt and pepper to taste
  • 2 cups chicken broth
  • 1 can whole kernel corn
  • 1 can white northern beans, drained and rinsed
  • 6 oz. goat cheese (or cream cheese)
Garnish
  • tortilla chips
  • chopped cilantro
  • lime wedges
In a large soup pot, heat the olive oil over medium-high heat. Add in the chopped onion and let cook until beginning to soften, about 3 minutes. Add in the garlic and jalapeno. Cook for another 2 minutes, until fragrant.

Add in the cooked chicken, cumin, paprika, oregano, salt, and pepper. Stir to combine, then pour in the chicken broth. Bring to a simmer. Add in the corn and beans. Bring up to a simmer again before adding in the goat cheese.

Let the chili thicken for 5-10 minutes before serving hot. Top with tortilla chips, cilantro, and lime wedges. 


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