This past weekend was jam-packed with holiday events and parties. To top it off, it was my turn to cook for our meal exchange. For the first time in many months I had no clue what to make! Brian immediately suggested "Julie's" White Chicken & Bean Chili. This was a recipe that Julie made for our meal exchange last year. It was Brian and Katie's favorite meal from the group last year, and so we decided to make it again.
One problem in our family is that while Katie, the vegetarian, loves beans of all kinds, her mother doesn't. I like the chicken in the soup; she likes the beans. Brian likes them both. We easily satisfied everyone's tastes by making two pots of the soup for our family: one with chicken and one with beans. Brian simply combined the two for his chili!
The recipe comes from Cooking Light's April 1997 issue. I love the flavor from the lime juice and tomatillos.
White Bean and Chicken Chili
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots*
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese
Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.
Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into bowls: top with cheese.
Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese)
CALORIES 247(23% from fat); FAT 6.2g (sat 2g,mono 1.7g,poly 1.7g); PROTEIN 23.3g; CHOLESTEROL 38mg; CALCIUM 171mg; SODIUM 593mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 25.4g
*We couldn't find shallots, and substituted leeks instead. Worked just fine!