Last week I decided to make a big pot of chili because the leftovers are always tastier than when you first make it and are great to bring to work for lunch. Also this is a completely South Beach friendly recipe, which you would never guess by tasting it. And what's a better entree into Fall than a big pot of chili? Enjoy!
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 ¾ lb), cut into 1-inch chunks
2 tsp chili powder (we were out of regular chili powder, so I used chipotle chili power giving it an extra smokey flavor)
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save ½ cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
½ cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
This has become one of our go-to South Beach recipes for ease, taste and leftovers. I highly recommend giving it a try. It's also great for a Sunday football get together.