It's been a tad bit chilly in New England - with the lows ranging in the single digits... what better way to warm yourself than a bowl of chili? (I know, I probably have like 5 different chili recipes on here somewhere but I don't think I've posted a non tomato based one!)
WHITE CHICKEN CHILI
11 oz. Chicken Breast
1 can drained Cannellini beans
1 small can diced green chiles
1 diced red pepper
1 small diced yellow onion
2/3 cup frozen sweet corn
2 tbsp. corn starch
4 c. light/low sodium chicken broth
4 c. water
2 tsp. chipotle chile powder
1 tbsp. cumin
1 tbsp. chili powder
1 tbsp. chopped garlic
salt & pepper to taste
Makes 11- 1 cup servings - 90 calories each.
In a soup pot spray your pan with cooking spray and season your chicken with salt, pepper and chipotle powder. Cook until almost done then remove from pan. Leave bits of chicken goodness in the bottom and add broth, bring to a boil - scrape bits off bottom of pan. Add all other ingredients and simmer for 15 minutes or so. Shred or dice cooled chicken and add back to soup pot. Simmer another 5 minutes and serve! Add crushed tortilla chips, or bits of corn muffin, sour cream, scallions, or shredded cheese!
Now, as you know by now, I've been learning a lot about produce - a few new seasonal citrus fruits should be mentioned...
Blood Orange!
This fruit may be a little off putting by it's name, but it's super tasty - a tart/sweet flavor and a fantastic color. Even better, we're making blood orange juice!
Kumquats!
Not just fun to say, fun to eat! You just pop these into your mouth, rind and all. They burst like cherry tomatoes and have a little sweetness - sort of remind me of those orange slice jelly candies.
Ugli Fruit!
Yeah, it's not pretty... but it's juicy and really flavorful. Give it a shot.
No comments:
Post a Comment