White Chili
  • Servings: 2
  • 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
  1. In a skillet, saute the onions, jalapeño and garlic in 1+1/2 tsps butter until crisp tender.
  2. Add the sage, cumin and ginger, cook for 1 minute.
  3. Add chicken; cook and stir until lightly browned.
  4. In a small saucepan, melt remaining butter.
  5. Stir in flour until smooth; gradually add the broth and milk.
  6. Bring to a boil; cook and stir two minutes or until thickened.
  7. Add beans.
  8. Pour over chicken mixture.
  9. Cook over medium heat until heated through.
  10. Sprinkle cheese on each serving.
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.