white chicken chili

►►►make ahead up t0 2 months

Prep: 40 minutes Cook: 20 minutes Freeze: up to 2 months Thaw: 1 to 2 days Heat: 25 minutes Makes: 5 servings

  • 1 tablespoon vegetable oil
  • ¾ cup chopped red sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1 12-ounce package frozen white whole kernel corn (shoe peg)
  • 1 4-ounce can diced green chile peppers, undrained
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon black pepper
  • ½ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • ¼ cup vegetable oil
  •   Salt and black pepper
  • 2 6-inch corn tortillas, cut into narrow strips

1. In a Dutch oven heat 1 tablespoon oil over medium heat. Add sweet pepper, onion, and garlic; cook about 5 minutes or until tender, stirring occasionally. Add chicken; cook and stir for 5 to 7 minutes or until chicken is no longer pink.

2. Stir in broth, beans, corn, chile peppers, cumin, ½ teaspoon salt, oregano, and ¼ teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in lime peel and lime juice. Using a potato masher, coarsely mash beans. (To serve today, continue as directed in Step 4, beginning with cooking 25 minutes and proceeding through Step 6.)

3. To freeze chili, cool slightly and transfer to freezer containers. Cover and freeze up to 2 months.

4. To serve, thaw frozen chili in the refrigerator for 1 to 2 days. Transfer thawed or chilled chili to a Dutch oven. Cook over medium heat for 25 minutes or until heated through, stirring occasionally.

5. Meanwhile, in a large skillet heat ¼ cup oil over medium heat. Add tortilla strips, half at a time, and cook for 2 minutes or until browned. Remove with a slotted spoon; drain on paper towels.

6. Season chili to taste with additional salt and black pepper. Top each serving with tortilla strips.

Per serving: 430 cal., 19 g fat (2 g sat. fat), 75 mg chol., 1,003 mg sodium, 45 g carb., 11 g fiber, 32 g pro.

Tip

To refrigerate rather than freeze the chili, follow directions through Step 2. Cool chili slightly and transfer to airtight containers. Cover and refrigerate up to 3 days. To serve, continue as directed in Steps 4, 5, and 6.