Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0

Traditional Mexican techniques combine with spicy Southwestern chic for a creamy white (chicken) chili. The chili is thickened with corn tortillas, which also contribute to its rich corn flavor.

Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

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  • Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

  • Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

  • Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

243 calories; protein 18g; carbohydrates 29g; dietary fiber 4.8g; sugars 8.1g; fat 6g; saturated fat 1.5g; cholesterol 35.4mg; vitamin a iu 1568.3IU; vitamin c 39.9mg; folate 27.2mcg; calcium 148.6mg; iron 1.8mg; magnesium 54mg; potassium 436.1mg; sodium 451.5mg; thiamin 0.1mg.

1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 1 1/2 lean meat, 1/2 fat

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