Saturday, January 9, 2010

White Chili



White Chili

2 onions, chopped
2 green bell peppers,seeded and chopped
1 and 1/2   lbs.chicken breast cut into 1/4"- cubes
2 (15-ounce) can white beans, drained and rinsed (canellini or navy etc.)
3 cups reduced sodium chicken broth
2 (4 1/2oz.) can chopped green chiles
4 cloves of garlic finely chopped
2 tsp. ground cumin
2 tsp. dried basil
4 dashes of red hot
fresh ground pepper to taste

Spray a large non stick saucepan with non stick cooking spray. Over medium heat, add the onions, green peppers, and garlic, cooking until soft, about 2 minutes. Add the chicken and cook for three minutes until slightly brown.

Stir in the beans, broth, chiles, cumin, oregano, and red hot. Bring to a boil then reduce the heat and simmer for 10 minutes or until chicken is cooked through and flavors are blended.  Season with black pepper. Chow down!

With only 275 calories per serving this White Chile is perfect in January. The number one reason for the timely perfection of this soup is the way it warms up your soul during the blizzard days of Ohio. Secondly, after piggin' out over the holidays, a low calorie yet delicious indulgence is in order. This recipe serves 8. Each one cup serving only has approx. 4 grams of fat. Quick assembly and short cook time makes this soup great for a weekday dinner.

This soup is yet another example of why I grow the ho-hum vegetables such as green peppers and onions in my garden. Nothing exotic or fancy about this duo.When the snow is flying I can walk out to my freezer and claim the baggies full of vegetables frozen since August. This is when I gain a true sense of cooking zen.






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