Thursday, January 08, 2009

white chicken chili

A good recipe for a snowy Thursday night. I added zucchini and blended part of it with the immersion blender. I also didn't have any white beans and used black instead, which tastes fine but looks, I suspect, a bit worse than the original would.


3 1/2 c. water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
3 cloves garlic, finely chopped
(I also added 1 lg. zucchini, chopped)
1 1/2 c. frozen white corn kernels, thawed
1 can (15 1/2 oz.) Great Northern beans, undrained
3 cans (4 oz. each) chopped green chilies, undrained (I omitted and chopped up part of a poblano instead)
3 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
1/3 c. reduced-fat sour cream
2 tbsp. cilantro, fresh, chopped

Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.

In the same saucepan, heat oil over medium heat. Add the onion; saute 5 minutes. Add garlic; saute 1 minute. (Add zucchini! Cook it.)

Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. (I also added some water.) Bring to boiling. (I removed from heat and blended with and immersion blender.) Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro.

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