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Recipes
White Chipotle Chicken Chili
White Chipotle Chicken Chili
White Chipotle Chicken Chili
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
Prep
N/A
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Total
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Serves
6
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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
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