Tuesday, January 3, 2012
White Chili with Green Chili
New Year of Healthy Eating: White Chicken Chili w Green Chili
It's the New Year once again, when vows of healthy eating are renewed - and not a moment too soon after all the glorious feasting of Thanksgiving and Christmas. This chili is a great way to jump start that resolution while leaving behind any feeling of deprivation associated with the "D" word - it truly satisfies. Although it's mixed in at the very end, fresh cilantro is an important part of the nutritional value of this chili. It detoxifies the blood and is a good source of antioxidants, actually removing heavy metals from the body. Chicken provides the needed lean protein - I use organic whenever possible. Great Northern beans are low in saturated fat, cholesterol and sodium; and.are also a good source of fiber, protein, folate, magnesium, phosphorus and manganese. Green chili is a great source of vitamin C, vitamin A and potassium, as are the shallots. Shallots are also a good source of folate, vitamin B6 and manganese, while garlic has been proven to lower blood pressure and aid digestion. Finally, cayenne increases metabolism.
In short, your body - and soul - will thank you for this delicious soup.
White Chicken Chili w Green Chili
3 chicken breasts (about 1.5 lbs)
3 cups chicken broth
2 4oz cans of green chili or 8 oz frozen Hatch Green Chile (always preferred)
2 shallots
6 cloves garlic
2 t olive oil
1 t oregano
1 t cayenne
1 T cumin
2 cans white beans ( I used Great Northern)
1 bunch cilantro
pepper jack cheese
Bake salted and peppered chicken breasts at 350 til done - about 20 minutes. De-glaze pan with 2 cups chicken broth. Add 2 4oz cans of green chili, chopped. Shred chicken and set aside.
In a bigger pan/Dutch oven, sauté minced shallots and garlic in olive oil til soft over medium-high heat. Add spices and mix with wooden spoon for 30 seconds, being careful not to scorch. Add remaining cup of broth and simmer for 5 minutes. Add chicken-green chile mixture and 1 can of beans. Puree remaining can of beans and add to chili to thicken. Bring to a boil and simmer for 20 more minutes. Serve with a 1/4 cup chopped cilantro mixed into individual bowls of soup and top with shredded pepper jack, to taste.
It's the New Year once again, when vows of healthy eating are renewed - and not a moment too soon after all the glorious feasting of Thanksgiving and Christmas. This chili is a great way to jump start that resolution while leaving behind any feeling of deprivation associated with the "D" word - it truly satisfies. Although it's mixed in at the very end, fresh cilantro is an important part of the nutritional value of this chili. It detoxifies the blood and is a good source of antioxidants, actually removing heavy metals from the body. Chicken provides the needed lean protein - I use organic whenever possible. Great Northern beans are low in saturated fat, cholesterol and sodium; and.are also a good source of fiber, protein, folate, magnesium, phosphorus and manganese. Green chili is a great source of vitamin C, vitamin A and potassium, as are the shallots. Shallots are also a good source of folate, vitamin B6 and manganese, while garlic has been proven to lower blood pressure and aid digestion. Finally, cayenne increases metabolism.
In short, your body - and soul - will thank you for this delicious soup.
White Chicken Chili w Green Chili
3 chicken breasts (about 1.5 lbs)
3 cups chicken broth
2 4oz cans of green chili or 8 oz frozen Hatch Green Chile (always preferred)
2 shallots
6 cloves garlic
2 t olive oil
1 t oregano
1 t cayenne
1 T cumin
2 cans white beans ( I used Great Northern)
1 bunch cilantro
pepper jack cheese
Bake salted and peppered chicken breasts at 350 til done - about 20 minutes. De-glaze pan with 2 cups chicken broth. Add 2 4oz cans of green chili, chopped. Shred chicken and set aside.
In a bigger pan/Dutch oven, sauté minced shallots and garlic in olive oil til soft over medium-high heat. Add spices and mix with wooden spoon for 30 seconds, being careful not to scorch. Add remaining cup of broth and simmer for 5 minutes. Add chicken-green chile mixture and 1 can of beans. Puree remaining can of beans and add to chili to thicken. Bring to a boil and simmer for 20 more minutes. Serve with a 1/4 cup chopped cilantro mixed into individual bowls of soup and top with shredded pepper jack, to taste.
Subscribe to:
Posts (Atom)
Spaghetti squash with fresh basil, sundried tomatoes and pinenuts
Sundried Spaghetti