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White Chili



White Chili
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: WhyMilk.com
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Chicken & Turkey, Bean & Legume, Rice, Pasta & Bread, Vegetables
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)

Try this tasty, "lightened up" version of traditional chili that's made with milk, chicken and hominy. It's thickened with corn tortillas, which also contribute a rich corn flavor.

Ingredients:

6 white corn Tortillas
1 tablespoon Olive or canola oil
3/4 pound boneless, skinless Chicken breast, trimmed and cut into 3/4-inch chunks
Salt and freshly ground black pepper to taste
2 small red bell Peppers, seeded and diced
1 large Onion, chopped
1 4-ounce can chopped green Chilies, drained
3 cloves Garlic, minced
1 tablespoon Chili powder
1 teaspoon ground Cumin
1 teaspoon dried Oregano
1 14-ounce can reduced-sodium chicken Broth, defatted
2 cups fat-free skim or 1% low-fat Milk
2 15-ounce cans white Hominy, drained and rinsed
Lime wedges for garnish
1/2 cup chopped fresh Cilantro

Preparation:

Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch-wide strips and set aside.
Season chicken with salt and pepper. In a deep sauté pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.

Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken.

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

To serve, stir in 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges if desired. Serve immediately.

Makes 8 servings.


Nutrient Information
Calories: 240
Total Fat: 4
Saturated Fat: 1
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 460
Carbohydrates: 34
Protein: 16
Fiber: 5
Vitamin A:
Vitamin C:
Calcium: 105
Iron:

Cook's Notes:

Try this chili with a fruit salad or applesauce for a complete, balanced meal.