I found this recipe in “Guide to Diabetes” while waiting in the doctor’s office. We made it and it turned out to be very delicious! Thought I’d share 🙂
White Bean & Chicken chili Blanca
Nutrition Facts: (per serving)
Calories 240, fat 11 g (saturated fat 5 g), cholesterol 50mg, protein 19g, carbohydrates 15 g, fiber 4 g, sodium 290 mg, sugars 2g
Makes 10 servings
1 lb chicken tenders or boneless, skinless chicken breasts, cut into 1/2 – by 3-inch strips
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
2 15 oz. cans white or Great Northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen thawed
1 –oz. can chopped green chilies
2 tsp ground cumin
2 tsp pure chili powder
1/8 tsp cayenne pepper
3 cups water, plus more if needed
2 cups grated Monterey Jack cheese
2 Tbsp chopped fresh cilantro
- Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2-3 min. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5-6 min.
- Add the beans, corn, chilies, spices, and water. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
- Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.