White Chili
By: Cindy Mulligan
Published: Thursday, December 10, 2009 - 12:50am

Ingredients




2 teaspoons olive oil
1 White onion, chopped
3 cloves garlic, minced
2 cups chicken broth
5 teaspoons green Tabasco sauce ( or to taste)
1/2 teaspoon salt
1 1/4 pounds boneless skinless chicken breast
2 tablespoons cornmeal
2 ounces cans Cannellini beans, rinsed and drained (15  oz size)

Preparation

1 Heat oil in soup pot, add onions and garlic and sauté for about 5 minutes.  Add the broth and next 3 ingredients to the pan.  Bring to a boil, reduce heat and cover.  Simmer for 15 minutes.  Remove chicken and cool. 2 Add cornmeal to broth mixture; stirring with a whisk.  Add beans to broth mixture and simmer for 15 minutes.  Mash some of the beans into the mixture to help it thicken. 3 Cut the chicken into bite sized pieces; add back into bean mixture; simmer for 5 more minutes. 4 Serve in bowls with desired toppings – Suggestions: green onions, cheese, sour cream or yogurt.

About


I've adapted this from the Cooking Light 2009 cookbook. I made it last weekend and put it in the fridge so we could have it for dinner one night this week. Given the high temperatures in Salem this week - I'm so glad I had a meal ready to go and not have to worry about "what's for dinner!"