I've adapted this from the Cooking Light 2009 cookbook. I made it last weekend and put it in the fridge so we could have it for dinner one night this week. Given the high temperatures in Salem this week - I'm so glad I had a meal ready to go and not have to worry about "what's for dinner!"
Ingredients:
2 tsp olive oil
1 White onion, chopped
3 cloves garlic, minced
2 cups chicken broth
5 tsp green Tabasco sauce ( or to taste)
½ tsp salt
1 ¼ lb boneless skinless chicken breast
3 Tbls cornmeal
2 cans Cannellini beans, rinsed and drained (15 oz size)
1 White onion, chopped
3 cloves garlic, minced
2 cups chicken broth
5 tsp green Tabasco sauce ( or to taste)
½ tsp salt
1 ¼ lb boneless skinless chicken breast
3 Tbls cornmeal
2 cans Cannellini beans, rinsed and drained (15 oz size)
Directions:
Heat oil in soup pot, add onions and garlic and sauté for about 5 minutes. Add the broth and next 3 ingredients to the pan. Bring to a boil, reduce heat and cover. Simmer for 15 minutes. Remove chicken and cool.
Add cornmeal to broth mixture; stirring with a whisk. Add beans to broth mixture and simmer for 15 minutes. Mash some of the beans into the mixture to help it thicken.
Cut the chicken into bite sized pieces; add back into bean mixture; simmer for 5 more minutes.
Serve in bowls with desired toppings – Suggestions: green onions, cheese, sour cream or yogurt.
Serve in bowls with desired toppings – Suggestions: green onions, cheese, sour cream or yogurt.
2 comments:
Another enjoyable tasty dish.
I don't know what it is about white chili, but it's one of my favorite soups.
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