White Chili II
This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat dish.
Yield: 6 Servings Ready in 45 minutes
8 people trying soon
|1 1/2 pounds skinless; boneless chicken breast s; cubed|
|1 bunchgreen onions; thinly sliced|
|1 red bell pepper; chopped|
|1 yellow bell pepper; chopped|
|4 fresh jalapeno peppers; seeded and minced|
|1 clove garlic; minced|
|1/2 teaspoonground ginger|
|1/2 teaspoondried sage|
|1/2 teaspoonground cumin|
|1/2 teaspoonground white pepper|
|1 Tablespoonolive oil|
|1/4 cupall-purpose flour|
|2 cupschicken broth|
|2 14-ounce cans great northern beans; undrained|
White Chili II Preparation
1 In a large skillet, heat olive oil over medium heat. Add chicken, and sauté until cooked through. Remove the chicken from the pan.
2 Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3 In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4 Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
WW 8 points
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