Spicy Chicken White Chili

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A couple of weeks ago, I wrongfully brought two can of white beans instead of pinto beans. I kept the cans for another couple of weeks because I do not know what to do with it. I came across something about eating “Chili Con Carne” in a healthy way. It also has a slight Mexican fare. Then the idea of cooking chili with the white beans came alive. I decided to use chicken was that the chicken when cooked turns white and to balance the color of the white beans, it will be perfect.

While I was making this chili, my son came over from the college for a visit, I asked him to give this chili a test and he liked it. As a cook, you always try new things on all your cooking whether it is just one/two cans of beans or soups or sauces, you can always come up with another dish for your collections.

 

 



4-6 SERVINGS
INGREDIENTS

1 lb. Boneless skinless chicken breast, cut into bite-size pieces
1 teaspoons canola oil
4 tablespoons any brand Light Italian Dressing
1 cup chopped red onions
¼ teaspoons finely chopped jalapeno
2 cans (15 oz. each) white beans, drained and rinsed, reserved ½ cup and mashed it up and set aside.
1 can (14-1/2 oz.) fat-free chicken broth
1 can (4 oz.) green chilies, undrained
1 tablespoon ground cumin
1¾ cups Mexican Style Finely Shredded Four Cheese
2 tablespoons chopped cilantro
2 tablespoons chopped green onion
Salt and pepper to taste
METHOD:

In a large saucepan on medium-high heat and add in the canola oil and heat. Add chicken, onions and jalapeno; cook 7 min. or until chicken is done, stirring occasionally. Add in the light Italian Dressing and stir-fry for another 1-2 minute and well mixed.
Add in white beans, chicken broth, green chilies and cumin. Bring to boil. Cover. Simmer on medium-low heat for 15 min., stirring occasionally. Add in the mashed white beans and give a good mix and cook for another 3-5 minute until thickened. Add the chopped cilantro and green onion and serve.
In a large saucepan on medium-high heat and add in the canola oil and heat. Add chicken, onions and jalapeno; cook 7 min. or until chicken is done, stirring occasionally. Add in the light Italian Dressing and stir-fry for another 1-2 minute and well mixed.
Add in white beans, chicken broth, green chilies and cumin. Bring to boil. Cover. Simmer on medium-low heat for 15 min., stirring occasionally. Add in the mashed white beans and give a good mix and cook for another 3-5 minute until thickened. Add the chopped cilantro and green onion and serve.

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