White Chili
Why I Love This Recipe
Another recipe from TOH's Cooking For One Or Two. Credit Carolyn Swainston, Sheridan, MI
This was delicious. The next time I make it I'll double the recipe.
Ingredients You'll Need
2 green onions, chopped
1 - 2 tbsp chopped, seeded jalapeño pepper (I left some of the seeds in)
2 garlic cloves, minced
1+1/2 tsp PLUS 1 tbsp butter or margarine, divided (used fat free Promise)
1/4 tsp rubbed sage (used poultry seasoning)
1/4 tsp ground cumin
1/8 tsp ground ginger
1/2 lb boneless, skinless chicken breast, cut into 1" cubes
1 tbsp all purpose flour
1+1/4 cups chicken broth (made mine from sodium free bouillon)
2 tbsp milk
1 can (15+1/2 oz) great northern beans, rinsed and drained
shredded cheddar cheese
Directions
In a skillet, saute the onions, jalapeño and garlic in 1+1/2 tsps butter until crisp tender.
Add the sage, cumin and ginger, cook for 1 minute.
Add chicken; cook and stir until lightly browned.
In a small saucepan, melt remaining butter.
Stir in flour until smooth; gradually add the broth and milk.
Bring to a boil; cook and stir two minutes or until thickened.
Add beans.
Pour over chicken mixture.
Cook over medium heat until heated through.
Sprinkle cheese on each serving.
