White Chili II

This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

• Calories: 396 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 cups chicken broth
• ½ teaspoon dried sage
• ½ teaspoon ground white pepper
• 1 red bell pepper, chopped
• ½ teaspoon ground cumin
• 1 yellow bell pepper, chopped
• 2 (14 ounce) cans great Northern beans, undrained
• 1 bunch green onions, thinly sliced
• 1 ½ pounds skinless, boneless chicken breast halves - cubed
• 4 fresh jalapeno peppers, seeded and minced

Recipe Instructions

Step 1

In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.

Step 2

Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.

Step 3

In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.

Step 4

Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.