My friend Kelli made this for me and I was really scared because I don't like "chili"- now its one of my favorites! Maybe its the lack of beef and red beans or something. This will be one of your favorite fall/winter meals! And don't skip the croutons- they are WORTH it!
4 cups chicken breast, cubed
1 large onion, diced
2-3 garlic cloves, minced
2 tbsp olive oil
6 cups chicken broth
16 oz sour cream (light if you are going low fat)
7oz green chilies, chopped
¾ tsp salt
½ tsp pepper
2 tsp ground cumin
¼ tsp chili powder
1 ½ tsp oregano
¼ tsp cayenne pepper
3 cans white beans- cannellini or great northern beans
Cornstarch
Monterey Jack or Mozzarella Cheese, shredded
Sour Cream
Jalapenos
This recipe makes enough for 6 people.
Brown chicken in olive oil in the bottom of a large soup pot. Add onions and garlic half way through and cook down. Add green chilies and spices. Blend sour cream into mixture. Add broth and beans. Simmer at minimum one hour, but it can sit on the stove for up to 3 hours. You may want to add a mixture of cornstarch and water to it to thicken a little. (equal parts cornstarch and water)
Serve with garnishes on the side: sour cream, cheese and jalapenos.
Croutons to serve with it:
9 garlic cloves, minced
1 large or 2 small loaves Italian or French bread, cubed
6 tbsp butter
Sauté and coat garlic, butter and bread in a sauté pan in 3 batches. (1/3 or bread, 3 garlic cloves and 2 tbsp butter per batch) Load all croutons onto a baking sheet in one layer and put under broiler to toast for a couple minutes.
Recipe Borrowed From: Kelli Frank
*WW Friendly if you drop the olive oil to 1 tbsp and substitute non fat Greek yogurt for sour cream, without croutons. 1 WW Freestyle point per serving!
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