White Chili

Ingredients

• 2 teaspoons canola oil
• 1 3/4 cups chopped onions (about 1 1/2 large)
• 3 garlic cloves, minced
• 2 cups reduced-sodium fat-free chicken broth (or organic)
• 5 teaspoons green hot pepper sauce (such as Tabasco)
• 1/2 teaspoon kosher salt
• 1 1/4 lbs boneless skinless chicken breast halves
• 2 tablespoons stone-ground cornmeal
• 19 ounces cannellini beans or other white beans (rinsed and drained,1 can)
• 1/2 cup plain fat-free yogurt
• 2 tablespoons thinly sliced green onions (about 1)
• lime wedge (optional)
• 1/2 cup shredded reduced-fat sharp cheddar cheese (optional)

Directions

1. 1

   Heat oil in a Dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally.

2. 2

   Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil.

3. 3

   Cover, reduce heat to low, and simmer 15 minutes.

4. 4

   Remove chicken from broth mixture; cool.

5. 5

   Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes.

6. 6

   Mash about 1/4 cup beans against side of pan or use food processor (a couple of pulses).

7. 7

   Cut chicken into bite-sized pieces.

8. 8

   Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently.

9. 9

   Top each serving with yogurt; sprinkle of green onions & shredded cheddar cheese (if using).

10. 10

    Serve with lime wedges, if desired.