Easy White Chicken Chili

World’s Easiest White Chicken Chili

This delicious, quick and easy chili recipe is healthy, low calorie and low carb. It can be served as a starter for a great autumn dinner or as a stand-alone meal. The beauty of this recipe is that the ingredients can be increased or decreased easily to adjust for the number of servings needed and the taste preferences of the cook. Add to that, all ingredients are available off the shelf in nearly any grocery store and this is a perfect, healthy, beginner’s recipe! There are many White Chicken Chili recipes on the web – but this is my own version, and, in my opinion, the easiest. Whether you are on a diet, diabetic or just trying to eat a little healthier, you’re going to love this White Chicken Chili! The secret is – no one can tell it’s one of the healthiest recipes in your repertoire!

Ingredients:

8-12 oz. fresh salsa, medium or hot, depending on your preference. Find this ingredient in the deli section.

2 cans (9.75 oz. each) canned chicken – white meat only. I use Swanson’s.

OR 2-3 large cooked and coarsely diced chicken breasts. The amount depends on how meaty and thick you like your chili.

48 oz low sodium chicken broth. I use Swanson’s.

36-48 oz. already cooked Great Northern Beans – use the full 48 oz for thicker chili.

¼ cup finely chopped, fresh cilantro. If you must use dried cilantro, use about 1 tablespoon or to taste.

1 – 2 cups water – optional.

Chili powder & cayenne pepper – to taste.

Sour cream and guacamole as a garnishes.

Easy to Follow Directions:

In a large pot, over medium-low heat, combine the chicken broth, salsa, cilantro, chicken and 3/4 of the beans. Simmer.

Mash the remaining beans with a potato masher, or just pulse a couple of times in a blender and add to the simmering chili. Mashing some of the beans gives the chili a heartier texture.

Sprinkle chili powder on top of the mixture, stirring and tasting frequently. The chili will be a lighter color than traditional beefy chili. Use as little or as much chili powder as you need to adjust the recipe to your taste.

Add cayenne pepper only if your chili needs more heat. Cayenne should be used sparingly as a little goes a long way.

Simmer until all the ingredients are hot, stir frequently to ensure the beans don’t stick to the bottom of your pan. Serve, or cool and refrigerate to serve at a later time.

At this point, if the chili is thicker than is your preference, slowly add up to two cups of water to thin. Stir constantly while adding the water to judge the thickness. Add no more than two cups as this will dilute the flavors.

Serving Suggestions:

Serve your White Chicken Chili in low, wide-lipped soup bowls with a dollop of sour cream and guacamole on top or on the side. A traditional lettuce, tomato, and cucumber salad will enhance the meal with its cool flavors.

Baked tortilla chips or low-carb tortillas can be oven heated and served alongside. Use traditional tortilla warmers or lined bread baskets to keep the chips and tortillas warm.

A great drink with this meal is, of course, the Margarita. For those who don’t drink alcohol, try a virgin Margarita – there are some great websites that can teach you to make a really good alcohol-free Margarita. You’ll find Emeril’s Virgin Margarita at http://planetgreen.discovery.com/food-health/emerils-virgin-margarita.html.

Other drinks that go well are limeade, lemonade, iced tea, or club soda with lemon and lime slices.

Alternatives:

If your family likes a milder chili, or if you are making this one for youngsters, substitute a mild salsa for the medium and eliminate the cayenne pepper.

Prepare this chili a day ahead and refrigerate to allow the flavors to completely blend – the chili will be thicker the second day.

Enjoy!

Sources

http://planetgreen.discovery.com/food-health/emerils-virgin-margarita.html