White Chipotle
Chicken Chili
Brought
to you by the folks at
South Beach Diet. "A healthy twist on a spicy
classic, this terrific dish tastes even better the next day."
chipotle chiles:
photo by gourmetsleuth.com
Serves: 6
I
N G R E D I E N T S
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3/4 lb), cut into 1-inch
chunks
2 tsp ancho chile powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size)
white kidney or
cannellini beans, drained (save
1/2
cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chile
in adobo, seeded and minced
1/2 cup nonfat half-and-half
Garnishes: Shredded reduced-fat
Monterey Jack cheese, chopped fresh
cilantro leaves
I N S T R U C T I O N S
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add
onion; cook 4 minutes, stirring. Push onion mixture to one side; add
chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and
pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining
liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10
minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of
food processor. Puree until smooth. Add to soup in pot, along with
half-and-half. Simmer a few minutes, stirring, until warmed through and
flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information:
360 calories,
41g protein,
33 g carbohydrate,
8 g fiber,
5 g total fat,
1g saturated fat,
85 mg cholesterol,
671mg sodium |
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Related Products
Available at GourmetSleuth.com
Chipotle powder
Chipotle paste
Chipotle chiles (whole)
Chipotles in Adobo sauce
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