White Chicken Chili

White Chicken Chile

Serves 4 (1 serving = 2 cups chili)
This creamy soup-stew relies on the richness of yogurt and the fiber-filling qualities of white beans to round out its delicious flavor profile. Tomatilloes, a member of the tomato family typically found in Mexico and other Latin countries, have a natural tang – if you’d like, substitute one pound fresh, husked and rinsed tomatilloes for the 24-oz can.

One 24 oz. can tomatilloes, drained
2 tablespoons olive oil, divided
¾ lb. skinless boneless chicken breast, cut into ½-inch cubes
salt and pepper to taste
1 medium onion, diced
2 cloves minced garlic
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon white pepper
2 celery stalks, diced
one 15-oz. can low-sodium canellini beans, drained
3 cups low-sodium chicken stock
½ cup reduced-fat sour cream
fresh cilantro and lime wedges for garnish

Prep: 15 minutes / Start to Finish: 30 minutes
Preheat broiler. Broil tomatilloes until they collapse and skins are charred, 10 minutes. Remove from oven, cool, drain and chop. While tomatilloes are broiling, heat oil in a large saucepan over medium-high heat. Cook chicken, stirring occasionally, until just cooked through, 5-6 minutes. Remove from heat and reserve. Add remaining oil and cook onion until soft and translucent, 8 minutes. Add garlic and cook an additional minute. Add cumin, coriander and white pepper, salt and pepper, and cook for one minute until spices are toasted and fragrant. Add celery, tomatilloes, white beans, cooked chicken and chicken stock and bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in sour cream. Divide among 4 bowls and garnish with cilantro and lime wedges.

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