Popular Features:
View Cart

White Chipotle Chicken Chili

 
White Chipotle Chicken Chili
default recipe image
photo credit: Ev Thomas
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."
Recipe By: South Beach Diet
  • PrepN/A |
  • TotalN/A |
  • Serves 6
Print
0
Be the first to rate!0
Email

Ingredients

    • 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

Instructions

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.

Additional Notes

Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.