White Chili
Sherri
ingredients
- 4 6-inch corn tortillas or use Tostitos
- olive oil
- 1 pound boneless, skinless chicken breast, cut into 3/4" chunks
- 1 cup diced poblano chiles
- 1/4 cup diced roasted red pepper
- 1 cup onion, chopped
- 1 can (4-oz.)chopped green chiles
- 1 Tablespoon garlic, minced
- 1 Tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano leaves
- 2 cups skim milk
- 1 3/4 cups fat free chicken broth (1 can)
- 1 can (14 1/2-oz.) white hominy
- 1 can great northern beans
- Sour cream
directions
- 1
Toast the tortillas in a dry skillet over medium-high heat until they become slightly crisp. Crumble into large pieces and set aside.
- 2
Season the chicken chunks with salt and pepper.
- 3
Sauté the chicken chunks in 1 1/2 teaspoons olive oil. Cook until the meat is no longer pink. Transfer to a plate and set aside.
- 4
Add 1 1/2 teaspoons olive oil to pot. Add poblano, red pepper and onion. Season with salt and pepper. Cook, stirring often (about 5 minutes).
- 5
Stir in green chiles, garlic, chili powder, cumin and oregano. Cook about 1 minute.
- 6
Add milk and broth. Bring to a simmer. Stir in tortilla chunks, chicken, white hominy and great northern beans. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes.
Source: Sherri
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