White Bean Chicken Chili / Soup Ingredients
2 tablespoons canola oil
1 large onion, chopped
3 garlic cloves, minced
2 cups less-sodium, chicken broth
5 teaspoons of Tabasco (if you desire a less spicy version lower to 2 teaspoons)
1/2 teaspoon kosher salt
1 1/2 pounds boneless, skinless, chicken breast
2 tablespoons cornmeal
2 15 oz cans cannellini beans or other white beans, rinsed and drained
Greek or Plain Yogurt
2 tablespoons thinly sliced green onions for garnish
Lemon wedges from one lemon
Heat oil in a dutch oven over medium heat. Add chopped onions, cook for five minutes until onions are softened, stirring often. Add garlic and cook for one more minute, make sure to stir so as not to burn the garlic.
Add chicken broth, Tabasco, salt and the chicken to the dutch oven. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove chicken and place on a plate to cool.
Add the cornmeal and beans to the broth. Using a whisk mix well. Simmer for another 15 minutes with the lid off. Mash about one quarter of the beans on the side of the pan. Shred the chicken with your hands and add to the pan. Simmer for another five minutes or until the chili thickens, stirring frequently.
Top each serving with yogurt, sprinkle with green onions and serve with lime wedges. Devour!
2 tablespoons canola oil
1 large onion, chopped
3 garlic cloves, minced
2 cups less-sodium, chicken broth
5 teaspoons of Tabasco (if you desire a less spicy version lower to 2 teaspoons)
1/2 teaspoon kosher salt
1 1/2 pounds boneless, skinless, chicken breast
2 tablespoons cornmeal
2 15 oz cans cannellini beans or other white beans, rinsed and drained
Greek or Plain Yogurt
2 tablespoons thinly sliced green onions for garnish
Lemon wedges from one lemon
Heat oil in a dutch oven over medium heat. Add chopped onions, cook for five minutes until onions are softened, stirring often. Add garlic and cook for one more minute, make sure to stir so as not to burn the garlic.
Add chicken broth, Tabasco, salt and the chicken to the dutch oven. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove chicken and place on a plate to cool.
Add the cornmeal and beans to the broth. Using a whisk mix well. Simmer for another 15 minutes with the lid off. Mash about one quarter of the beans on the side of the pan. Shred the chicken with your hands and add to the pan. Simmer for another five minutes or until the chili thickens, stirring frequently.
Top each serving with yogurt, sprinkle with green onions and serve with lime wedges. Devour!
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