White Chili
A savory chili featuring Shamrock Farms mmmmilk.
Yield: 8 servings
Ingredients
- 2 cups Shamrock Farms Lowfat or Fat Free mmmmilk
- 6 white corn tortillas
- 1 tablespoon olive or canola oil
- 3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4-inch chunks
- Salt and freshly ground black pepper to taste
- 2 small red bell peppers, seeded and diced
- 1 large onion, chopped
- 1 can (4 ounces) chopped green chilies, drained
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14 ounces) reduced-sodium chicken broth, defatted
- 2 cans (15 ounces each) white hominy, drained and rinsed
- Lime wedges for garnish
- 1/2 cup chopped fresh cilantro
Directions
Season chicken with salt and pepper. In a deep sauté pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 minutes. Transfer to a plate and set aside.
Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute. Add broth and Shamrock Farms Lowfat or Fat Free mmmmilk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.
To serve, stir in 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges, if desired.
Sprinkle on 1/4 cup light shredded cheese, if desired.
