Page 224 - Harrington Family Recipes

White Chili Revised

Serving Size : 12 Preparation Time :0:40
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 corn tortilla -- 6" white
3 tsps Olive Oil
1 lb skinless boneless chicken breast
1 red bell pepper -- seeded and diced
1 onion -- chopped
1 can green chiles -- (4 oz.)
1 tbsp garlic -- minced
1 tsp chili powder -- to taste
1 tsp ground cumin
1 tsp oregano
2 cups 1% low-fat milk
1 3/4 cups nonfat chicken broth -- low salt
2 cans corn -- (14-1/2 oz. each)
2 lg potatoes -- diced
1/4 cup chopped fresh cilantro

ONE In a dry skillet, toast the tortillas over medium-high heat until they
become slightly crisp. Crumble into large pieces and set aside.

TWO Cut the chicken into 3/4" or bite-size chunks. Season the chicken with
salt and pepper to taste. Heat 1-1/2 t. olive oil in chili pot.

THREE Add the chicken to the pot. Stirring often, cook until the meat is
no longer pink. Transfer it to a plate and set aside.

FOUR Add 1-1/2 t. olive oil to pot. Add bell pepper and onion. Season
with salt and pepper. Cook, stirring often, until softened (about 5
minutes).

FIVE Add green chiles, garlic, chili powder, cumin, and oregano. Cook
about 1 minute. Add milk and broth. Bring to a simmer.

SIX Stir in crumbled tortilla pieces, chicken, corn and potatoes. Reduce
heat to low. Cover and simmer, stirring occasionally, for 20 minutes,
until potatoes are done.

SEVEN Just before serving, stir chopped cilantro into chili. Ladle the
chili into bowls, and garnish with whole cilantro leaves and lime wedges.

EIGHT Finish the garnish for this white chili with a yellow, orange, or
red chile flower.

Description:

~ 224 ~