White Chili

This was a quick and easy recipe to assemble and most of the ingredients were in my pantry and fridge --would be a great football game recipe

• 2 tsp EVOO
• 1 1/2 cups chopped onion (about 1 large) 
• 3 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth 
• 5 teaspoons green hot pepper sauce (such as Tabasco) 
• 1/2 teaspoon kosher salt
• 1 1/4 pounds skinless, boneless chicken breast halves 
• 2 tablespoons stone-ground cornmeal
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup plain fat-free yogurt 
• 2 tablespoons thinly sliced green onions (about 1) 
• Lime wedges (optional) 

 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.

  Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. 

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

 Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. (I shredded it --quick easy and I like the way it looks) Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. 

 Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.
As you can see I must not have had lime on hand!!

Bill and Cheryl Jamison, Cooking Light 
SEPTEMBER 2008