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| White
Chili |
2 cups Brown's
Dairy lowfat or fat free milk
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6 white corn
tortillas
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1 tbsp olive
or canola oil
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3/4 lb boneless,
skinless chicken breast, trimmed and cut into 3/4" chunks
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2 small red
bell peppers, seeded and diced
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1 large onion,
chopped
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1 4 oz can
chopped green chilies, drained
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3 cloves garlic,
minced
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1 tbsp chili
powder
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1 tsp ground
cumin
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1 tsp dried
oregano
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1 14oz can
reduced-sodium chicken broth, defatted
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2 15oz cans
white hominy, drained and rinsed
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1/2 cup chopped
fresh cilantro
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Salt and freshly
ground black pepper to taste
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Lime wedges
for garnish
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| 1.
Place a tortilla directly on stovetop burner, set a medium-low, and
toast, turning frequently with tongs, until golden and fragrant, 30
to 60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas
into 1-inch-wide strips and set aside. |
| 2.
Season chicken with salt and pepper. In a deep sauté pan or
Dutch oven, heat 1/2 tbsp oil over medium-high hear. Add chicken and
cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer
to a plate and set aside. |
| 3.
Add remaining 1/2 tbsp oil to the pan. Add bell peppers and onions
season with salt and pepper and cook, stirring often, until softened,
about 3 minutes. Add chopped green chilies, garlic, chili powder,
cumin, and oregano; cook stirring, until fragrant, about 1 minute.
Add broth and milk to the pan and bring to a simmer, stirring.. Stir
in hominy, toasted tortilla strips and chicken. |
| 4.
Reduce heat to low. Cover and simmer, stirring occasionally, until
chicken is cooked through and sauce has thickened, about 20 minutes.
Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish. |
| 5.
To serve, stir 1/4 cup of cilantro into chili. Taste and adjust seasonings.
Ladle the chili into bowls and garnish with remaining chopped cilantro,
tortilla strips and lime wedges, if desired. Serve immediately. |
| Makes
6 servings. |
| 300
calories, 6 grams fat, 20% DV calcium |
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