CHUNKY CHICKEN WHITE CHILI

Chunky Chicken White Chili image

I adapted this recipe from Rachael Ray's cookbook, "30 Minute Meals". Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight.

Provided by HauteCook24

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 lbs boneless skinless chicken breasts, diced
1 large yellow skinned Spanish onion, chopped
1 -2 serrano pepper, pepper(s) seeded and minced
4 garlic cloves, minced
2 tablespoons ground cumin
5 dashes cayenne pepper sauce (i.e. Tabasco, Red Hot)
1/3 cup chopped fresh cilantro
1 (14 ounce) can fat-free low-sodium chicken broth
2 (15 ounce) cans white kidney beans, drained
coarse salt
shredded cheddar cheese, and crushed tortilla chips for topping

Steps:

Heat oil in pot over medium high heat.
Add chicken and cook for five minutes or until white; keep chicken moving.
Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
Reduce heat to medium and cook for five minutes to sweeten and soften onion.
Add the broth and beans; salt to taste.
Bring to a boil.
Reduce heat and simmer until ready to serve.
Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.

Nutrition Facts : Calories 514.7, Fat 11.9, SaturatedFat 2.3, Cholesterol 145.3, Sodium 940.1, Carbohydrate 38, Fiber 12.4, Sugar 5.8, Protein 62.5

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