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Super Bowl White Chili

Courses: Soup
Serves: 4 people

Recipe Ingredients

  Nonstick cooking spray - as needed
2 teaspoons 10mlOil
2 cups 125g / 4.4ozDiced onions
2 tablespoons 30mlMinced garlic
1 1/4 lbs 567g / 20ozBoneless skinless chicken breasts - cut 1 1/2" cubes
1 teaspoon 5mlDried oregano
1/2 teaspoon 2.5mlGround cumin
3   Low-sodium chicken broth - (14 1/2 oz ea)
2   White kidney beans - (15 oz ea) - drained
3 tablespoons 45mlCornstarch
6 tablespoons 90mlWater - divided
3 tablespoons 45mlInstant masa flour
2 cups 80g / 2.8ozCoarsely-chopped spinach leaves
1 tablespoon 15mlVinegar
  Salt - to taste
  Freshly-ground white pepper - to taste
4   Baked potatoes - cut in half

Recipe Instructions

Chopped cilantro, sliced green onions, lime wedges, low-fat sour cream sprinkled with chipotle chile powder, for garnish

Spray a 4-quart saucepot with nonstick cooking spray, add the oil and heat over medium heat. Add the onions and garlic and cook over medium-low heat until the onions are tender but not browned, about 5 minutes.

Stir in the cubed chicken. Cook and stir until the chicken turns white and is cooked on the outside, about 5 minutes. Stir in the oregano and cumin. Stir in the chicken broth and beans. Heat to boiling. Reduce the heat to a simmer and cook about 10 minutes.

Blend together the cornstarch and 3 tablespoons of the water until smooth. Stir the mixture into the simmering chili until blended. Return the chili to a simmer and cook until thickened and clear, about 5 minutes. Blend together the masa and the remaining 3 tablespoons of water; stir into the chili to thicken. Stir in the spinach. Bring to a boil and simmer 1 minute. Stir in the vinegar. Season to taste with salt and pepper.

Serve the chili over the baked potatoes. Garnish with the cilantro, green onions, lime wedges and sour cream.

This recipe yields 4 servings.

Each serving: 472 calories; 989 mg sodium; 84 mg cholesterol; 8 grams fat; 1 gram saturated fat; 53 grams carbohydrates; 47 grams protein; 10.13 gram fiber.

Source:
The Los Angeles Times, 01-30-2002

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