South Beach Diet Tomatillo White Chili |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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A golden & delicious white chili with a tangy tomatillo kick. This is a hearty stew type soup, full of vegetables and beans. It's extremely healthy: low fat, low cholesterol and low carb but full of taste! Excellent for phase 1 of the South Beach Diet! Easy to prepare using whatever green, white or yellow ingredients you have on hand (it's especially good using chopped jicama if you have it). If using a crockpot cook for 4 hours on high or 6 hours on low. Excellent served sprinkled with low fat cheddar or mexican cheese blend. Ingredients:
1 lb boneless skinless chicken breast, chopped into 1 inch cubes |
1 onion, chopped |
2 tablespoons ground cumin (to taste) |
7 garlic cloves, minced (or amount to taste) |
1 jalapeno pepper, chopped (more if you like it hot) |
2 green peppers or 2 yellow peppers, chopped |
3 stalks celery, chopped |
2 (12 ounce) jars salsa verde (with tomatillo) |
2 (16 ounce) cans cannellini beans, rinsed and drained |
2 (15 ounce) cans white hominy |
1 teaspoon salt (to taste) |
1 tablespoon olive oil |
4 yellow tomatoes, chopped (orange or green tomatoes work well too) |
1 jicama, chopped into 1 inch cubes (optional) |
48 ounces low-sodium low-fat chicken broth |
1 teaspoon oregano, crushed |
1/4 cup fresh cilantro, minced (fresh is best) |
Directions:
1. Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
2. Brown the onion in olive oil in a large, heavy bottomed stock pot.
3. Add the chicken and cook until nearly done.
4. Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
5. Add the tomatoes and cook until they begin to break apart, about 10 minutes.
6. Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
7. Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
8. Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
9. Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
10. The jicama will stay crunchy, adding a bit of texture to the soup.
11. Top with low fat cheddar or mexican cheese blend if desired.
12. Excellent if served with cheese quesadillas.
13. Enjoy!
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