A healthy version of my favorite chili. White Chicken Chili is full of flavor and gets it creaminess from an unexpected place: corn meal!
- 2–3 tablespoon butter
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, minced
- 4–5 boneless skinless chicken breast
- 4 cups water
- 1 tablespoon salt
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 14-ounce cans white beans, drained and rinsed
- 3 cups frozen corn
- 1/2 cup corn meal or masa
- 1/2 cup milk
- salt and pepper to taste
- Chopped cilantro, optional
- In a large stock pot melt the butter over medium high heat. Add the onions and peppers and saute until the onions are translucent around the edges and fragrant, about 5 minutes.
- Cut any extra fat from the chicken breast and discard. Add the chicken breasts and the water to the pot. Allow the mixture to come to a boil and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the pot and set it aside to cool. Add the salt, cumin, black pepper, chili powder, white beans, and corn. Reduce heat to low.
- When the chicken is cool enough to handle, using two forks, shred the chicken into bite-sized pieces and return to the pot.
- In a small bowl combine the cornmeal and the milk and mix until smooth. Add the cornmeal mixture to the hot soup and stir to combine. Let the soup cook over low heat for 3 to 5 more minutes. Add salt to taste. Serve hot and garnish with chopped cilantro.
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition Information: YIELD: 12 SERVING SIZE: 1 Ball
Amount Per Serving: Calories: 110.1 Fat: 5.6g Cholesterol: 0mg Sodium: 14.5mg Carbohydrates: 14.4g Sugars: 8.1g Protein: 2.4g Vitamin A: 1µg Vitamin C: 2mg
Keywords: chicken chili recipe