White Chili for 2

Total Time:Prep/Total Time: 25 min.

Recipe by Carol Swainston, Sheridan, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. —Carol Swainston, Sheridan, Michigan

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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White Chili for 2

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Yield:2 servings
Prep:5 min
Cook:20 min
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Ingredients

  • 2 green onions, chopped
  • 1 to 2 tablespoons chopped seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1-1/4 cups chicken broth
  • 2 tablespoons whole milk
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Shredded cheddar cheese
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Directions

  1. 1
    In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
  2. 2
    In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.

Nutrition Facts

1 cup: 418 calories, 13g fat (6g saturated fat), 88mg cholesterol, 1243mg sodium, 38g carbohydrate (2g sugars, 11g fiber), 36g protein.
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