South Beach Diet Tomatillo White Chili

Name: South Beach Diet Tomatillo White Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving(s)
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)

Submitted by moogliwoogli

"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."

Download

Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 10

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

Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
Brown the onion in olive oil in a large, heavy bottomed stock pot.
Add the chicken and cook until nearly done.
Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
Add the tomatoes and cook until they begin to break apart, about 10 minutes.
Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
The jicama will stay crunchy, adding a bit of texture to the soup.
Top with low fat cheddar or mexican cheese blend if desired.
Excellent if served with cheese quesadillas.
Enjoy!