white chicken chili

Hey all...I am seriously CRAVING white chili.  I am almost in my third phase (4more days to go) and seriously want chicken chili.  I need a good recipe that packs a bit of a punch spice wise and my pouch can tolerate.  I have not been eating much as it is, just mostly drinking.  I looked on egg face's site, but did not find one.  Can anyone help me?  BTW, I am one of those freaks that loves Ice Cream in the winter and chili in the summer :) 

I got this from food network:

White Bean Chili Recipe courtesy Paula Deen Show:  Paula's Home Cooking Episode:  Paula Goes Spicy

1 pound dried navy beans 5 cups chicken stock 4 tablespoons (1/2 stick) butter 1 tablespoon minced garlic 3/4 cup diced onion 1 1/2 cups chopped green chiles (fresh or canned) 1 pound boneless, skinless chicken breasts, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1 to 2 teaspoons ground black pepper 1/2 teaspoon white pepper Pinch red pepper flakes 1/2 bunch cilantro leaves, chopped   Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

I got this from Americas test kitchen and was very good.  The website if free you just have to register.  www.americastestkitchen.com/recipe.asp

I just editied the ingredients and did substitution ie. non fat sour cream, etc.  I think I also added an extra can of beans because we like a lot of beans in our chili.   Just like you I love chili and chili of all types has become a staple in my wife's and my post WLS diet.  We thought this was very good and will be making it again.

Jim



White Chicken Chili
from the Episode: White Chicken Chili Supper


Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Serves 6 to 8

3	pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
	Table salt and ground black pepper
1	tablespoon vegetable oil
3	medium jalapeño chiles
3	poblano chiles (medium), stemmed, seeded, and cut into large pieces
3	Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2	medium onions , cut into large pieces (2 cups)
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1	tablespoon ground cumin
1 1/2	teaspoons ground coriander
2	(14.5-ounce) cans cannellini beans , drained and rinsed
3	cups low-sodium chicken broth
3	tablespoons fresh lime juice (from 2 to 3 limes)
1/4	cup minced fresh cilantro leaves
4	scallions , white and light green parts sliced thin

See Illustrations Below: Building Flavor in White Chicken Chili

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg

This chili recipe is really nice, it uses cooked chicken, so whenever we get a rotisserie chicken, I usually make up a batch and it freezes well.

1 onion chopped
1 clove garlic chopped

saute in saucepan until onion is clear

Add one 4 oz can chopped green chilis
2 cans of great northern beans (recipe calls for one can to be mashed, but I prefer it whole)
2 cans chicken broth
2 cups of cooked chicken ( I also use Turkey for this also)
1 tbsp of chili powder
salt & pepper to taste

Let simmer until all flavors blend, generally I let it cook for 30-45 minutes.   

I just ran it through spark people recipe builder.  I get about 8 cups or so, so at a 1 cup serving it is 165 cal, 2.6 fat and 17.9 protien with no sugars listed.