White Chicken Chili

This recipe is care of Dr. Skarakis-Doyle, my Masters supervisor. I recently purchased a cast iron casserole and was desperate to cook something in it, so Dr S-D sent this recipe to me. It was so easy to make and it's delicious!

Ingredients:

1.5 cup low-sodium chicken stock

1 cup diced onion

2 cloves of garlic, diced

2 tbsp all-purpose flour

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/8 tsp fresh ground black pepper

1/2 tsp hot sauce (Tabasco or whatever you prefer)

1lb boneless, skinless chicken breast, cubed

2 cans of white beans (navy or kidney), drained and rinsed

1 can whole kernel corn, drained (I used about a cup of frozen corn)

1 can of chopped green chilis (found in the Mexican food section of your grocery store)

Toppings:

6 tbsp shredded cheddar cheese

6 tbsp reduced-fat sour cream

2 tbsp chopped cilantro

Directions:

1. Put all of the ingredients (aside from the toppings) into a pot.
2. Simmer covered on medium-high for one hour, stirring regularly.
3. Reduce heat and simmer for three hours.
4. Pour into bowls and top each bowl with a tbsp of sour cream, a tbsp of of shredded cheese, and a sprinkling of chopped cilantro.

The recipe was delicious! A word of caution - if you're using a cast iron pot, stir the chili frequently so as not to burn the bottom of the chili. Also, the chili turned out not to be too spicy, so I added a bit more hot sauce when I served it. Drizzle it over the sour cream for a nice presentation!