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Receta Delightfully Light Chicken and White Bean Chili
by nancy fox

Delightfully Light Chicken and White Bean Chili

Don’t be fooled by the look of this pale colored chili. Yes it’s not a traditional chili but it’s really great tasting. Much lighter than most, it includes some unusual chili ingredients such as potatoes, hominy and white kidney beans. What a yummy way to add more fiber to your diet. Just one cup contains 7 grams of fiber! Hat’s off to Ruby Tuesday’s for their chicken and white bean chili. It contains 228 calories, 8 grams of fat and 5 grams of fiber. Make a pot of our delicious chili tonight…You’ll love it!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • 1 lb. chicken breasts, boneless, skinless and sliced into strips
  • 1 teaspoon olive oil
  • 2 cups onions, chopped
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon white pepper
  • 3 cups reduced-sodium chicken broth, we like Swanson’s
  • 1 medium russet potato, peeled and chopped
  • 1 (15 oz) can hominy, rinsed and drained
  • 1 (15 oz) can cannellini, beans (white kidney beans), rinsed and drained

Direcciones

  1. In a large nonstick pan, over medium-high heat, saute the chicken for 4-5 minutes per side until cooked through. Remove chicken. Let cool slightly, cut into cubes. Set aside.
  2. Heat olive oil in pan. Add the onions and cook about 3 minutes until soft. Stir often. Mix in the garlic, oregano, cumin, coriander and white pepper. Cook for 1 minute.
  3. Stir in broth and potato. Bring to a boil, reduce heat and simmer until potato is tender, about 10 minutes.
  4. Add the cooked chicken, hominy and beans. Simmer for 10 minutes.