My friend gave me this delicious recipe for white chicken chili (I also like it with lean ground turkey) and I'm trying to make it a bit healthier. Here is the original:
1 lb. chicken breasts, cubed
1 small onion, chopped
1 ½ tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15 ½ oz. each) great northern beans, drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. cayenne pepper
1 cup (8 oz.) sour cream
½ cup whipping cream
1 cup chopped, fresh cilantro
2 jalapeño peppers, chopped (for less spicy version, leave jalapeños out)
Here's what I'm thinking to make it a bit healthier - use dried beans instead of canned, low sodium chicken broth, low fat or light sour cream. The whipping cream really bothers me as far as fat content, although the recipe serves 4-6 so any given serving shouldn't have that much... Any other thoughts?
Oh, and here are the directions, in case anyone wants to try it! The above recipe serves 4-6.
Sauté chicken, onion and garlic powder in oil until cooked. Add beans, chilies, jalapeños, cilantro and seasonings. Add approximately ¼ to ½ can of broth, depending on desired consistency. If chili ends up too thick, can always add more broth later. Bring to boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Enjoy! (My friend likes to serve it with scooper tortilla chips, but I know those chips will undermine my attempts to make a healthier version.)
1 lb. chicken breasts, cubed
1 small onion, chopped
1 ½ tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15 ½ oz. each) great northern beans, drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. cayenne pepper
1 cup (8 oz.) sour cream
½ cup whipping cream
1 cup chopped, fresh cilantro
2 jalapeño peppers, chopped (for less spicy version, leave jalapeños out)
Here's what I'm thinking to make it a bit healthier - use dried beans instead of canned, low sodium chicken broth, low fat or light sour cream. The whipping cream really bothers me as far as fat content, although the recipe serves 4-6 so any given serving shouldn't have that much... Any other thoughts?
Oh, and here are the directions, in case anyone wants to try it! The above recipe serves 4-6.
Sauté chicken, onion and garlic powder in oil until cooked. Add beans, chilies, jalapeños, cilantro and seasonings. Add approximately ¼ to ½ can of broth, depending on desired consistency. If chili ends up too thick, can always add more broth later. Bring to boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Enjoy! (My friend likes to serve it with scooper tortilla chips, but I know those chips will undermine my attempts to make a healthier version.)