White Chili
Now that I have "fall fever" I want to make soup! It is supposed to be in the low 70's and rainy here tomorrow..... so I think that I will make this. I love this soup. I made it with Mom's chili when we had Owen's first birthday party.
1 T. vegetable oil
1 lb. skinless, boneless chicken breast
1/2 c. shallots (I often use onions)
3 minced garlic cloves
1 (14.5 oz.) can no-salt whole tomatoes, undrained and coarsely chopped
1 (14 1/4oz) can fat free chicken broth
1 (11 oz) can drained tomatillos coarsely chopped
1 (4.5 oz) can chopped green chilis, undrained
1/2 t. dried oregano
1/2 t. crushed coriander seeds
1/4 t. ground cumin (I use a lot more)
2 (16 oz.) cans drained cannellini beans (any white bean is fine)
3 T. lime juice
9 T. (4 oz) reduced fat sharp cheddar
1. Coat a large saucepan with cooking spray. Add oil, place over medium high heat until hot. Add chicken and saute 3 minutes or until done. Remove chicken from pan and set aside.
2. Add shallots and garlic to pan, saute 2 minutes or untli done. Stir in tomatoes through cumin. Bring to a boil; reduce heat and simmer 20 minutes. Add chicken and beans, cook 5 minutes or until heated through. Stir in lime juice and pepper. Ladle into bowls and top with cheese.
9 servings, 1 cup chili 1 T. cheese
Weight Watchers 5 points per serving
Cooking Light April 1997
