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White Chili


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Serves 2 | Prep Time | Cook Time

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.


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