Daytime Online

White Chili

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Daytime

Published: October 29, 2009

Equipment: French chef's knife, cutting board, measuring cup and spoons, 4-quart covered soup pot or electric saucepan, large serving spoon, food cutter (julienne blade) and ladle

Preparation Time: 30 minutes.
Make 9 or 10 servings

1 medium onion, diced
1 medium parsnip, diced
1 stalk celery, diced
3 cloves garlic, minced
2/12 cups Low-Sodium Chicken Stock or canned
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1 dash red pepper flakes
2 large boneless, skinless chicken breast halves, cubed
4 cups cooked white (cannellini) beans with liquied or 4 cups canned beans with liquid.
1/4 cup grated Monterey Jack cheese
1 small jalapeno chile, minced
2 tablespoons sour cream

In a hot soup pot over medium heat, wet saute the onion, parsnip, celery and garlic in 1/2 cup of the stock until tender, 3 to 5 minutes, stirring occasionally.

Stir in the cumin, oregano, cloves and red pepper. Add the remaining stock, chicken and beans. Cover the pan and open the vent and summer until chicken until chicken and vegetables are tender, 20 to 25 minutes.

To serve, ladle the chili into soup bowls. Sprinkle with the cheese and jalapeno chile and top with the sour cream. Serve with warm sourdough bread.

Per Serving: 148 Calories
2g Fat (13% calories from fat)
14g Protein
21g Carbohydrates
14mg Cholesterol
216mg Sodium (canned beans add 354mg sodium per serving)

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