This is a new recipe, White Lightening Chicken Chili, that we tried today and LOVED it. My friend Jamie shared it with me. Thanks Jamie! The only ingredient I did not use since I didn’t have any was the ground cloves. The measurements are a guideline but you can add as much as you like or as little as you want. Enjoy!
1 ½ cups (+ 2 tablespoons) low fat, low sodium chicken broth
¾ cup chopped onion
2 teaspoons minced garlic
2 teaspoons minced jalapeno
½ teaspoon dried oregano
pinch of cayenne
½ teaspoon cumin
pinch of ground cloves
2 cups cooked or canned Great Northern White Beans, drained
1 tablespoon lime juice
8 ounces skinless, boneless chicken breast poached and shredded into bite-size pieces
2 tablespoons chopped fresh cilantro
1 tablespoon grated Parmesan cheese or Mexican shredded
- In a medium soup pot, heat 2 tablespoon broth over medium-high heat. Add the onion and saute for about 5 mins, until translucent. Add the garlic, jalapeno, oregano, cayenne, cumin, and cloves. Saute, stirring occasionally for about 3 mins until fragrant.
- Add the beans, lime juice, and remaining 1 ½ cups broth and bring to a brisk simmer. Reduce the heat and simmer gently, covered, for about 30 mins. Add the chicken and adjust the seasonings and heat through.
- Add the cilantro and stir gently. Ladle into soup bowls, garnish with Parmesan cheese and serve immediately.
So good on a cold day!
White Lightening Chicken Chili
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