White Chipotle Chicken Chili Chili is a classic cold-weather comfort food. We*ve created this healthy version to keep you warm this winter. And believe us, this ultra-flavorful dish tastes even better the next day, so make enough for leftovers. Makes 6 servings Description Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in adobo (a tomato-based sauce); you can find them in the Hispanic or ethnic foods aisle of your market. Beware: Unless you like your chili super-hot, remove the seeds from the peppers before adding. Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, chopped 4 boneless, skinless chicken breast halves (1 3/4 pounds), cut into 1-inch chunks 2 teaspoons chili powder 2 teaspoons ground cumin Salt and black pepper 3 (14.5-ounce) cans white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed 2 cups reduced-sodium chicken broth, divided 1 teaspoon canned chipotle chili, seeded and minced 1/2 cup nonfat half-and-half Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves Instructions 1. Warm oil in a large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onions to one side; add chicken to skillet and sprinkle with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring. 2. Increase heat to medium-high. Add 2 cans of beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. 3. Meanwhile, combine remaining 1 can of beans and 3/4 cup broth in bowl of food processor. Puree until smooth, then add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until ingredients are warmed through and flavors incorporate. Serve hot; garnish with cheese and cilantro. Nutritional Information: 360 calories 5 g total fat (1 g sat) 85 mg cholesterol 33 g carbohydrate 41 g protein 8 g fiber 671 mg sodium
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