Thursday, June 7, 2012

White Chicken Chili

It's been beautiful summer weather here, but we have had a major cold front sweep through here the last couple of days, and it definitely makes me in the mood for this white chicken chili.  I took a classic recipe and made it with MUCH less fat than normal.  I replaced all the sour cream with a 0% fat Greek plain yogurt.  You will not believe it because you can't even taste the difference.  Greek yogurt is a great replacement for sour cream and there is not a lot of flavor difference, even on your baked potatoes :)  Give it a try!

White Chicken Chili
1-2 T. extra-virgin olive oil
1 onion, diced
2-3 garlic cloves, peeled & minced
4 c. chicken broth
6 c. Great Northern beans or any white bean (add liquid from can too)
4-6 chicken breasts, cooked & shredded or chopped small
2 t. cumin
1/4 t. cayenne pepper
3 cups 0% fat Greek plain yogurt
1 7 oz. can diced green chili's (you can add more if you like them a lot)
1 1/2 t. oregano
1/2 t. pepper
2 t. salt

Heat up a stock pot over medium high heat, add olive oil & onion.  Sauté for about 3-4 minutes or until onions are becoming clear.  Reduce heat to medium and add minced garlic. Sauté for another minute.  Then add all the rest of the ingredients.  Stir well until all the ingredients are mixed in.  Cook on low for 30 minutes or so to let the flavors meld together.  If you're in a hurry, just eat it when the soup is warm.
This is a soup you can do in the crockpot if you would like.  Just throw in all the ingredients in the order listed and let it cook on low for at least 4 hours.  (Add the greek yogurt for the last 1/2 hour)
I like to add a little bit of crushed tortilla chips on top for some crunch, but that's definitely optional and it's healthier without it.  I just love a good crunch!
Bon Appetit