White Chili with Tomato Salsa

  • Yield: 6 to 8 servings


1 1/2pounds boneless skinless chicken breasts, cut into pieces
1-- onion, quartered
8cups water
1-- onion, chopped
1teaspoon minced garlic
2-- (15 1/2-ounce) cans great Northern beans, rinsed and drained, divided
4cups chicken broth, reserved from cooking the chicken, divided
1teaspoon chili powder
1teaspoon ground cumin
1/2teaspoon dried oregano
1-- (4-ounce) can diced green chiles, drained
1-- (14 1/2-ounce) can white sweet corn, drained
-- Tomato Salsa (recipe follow), optional
Tomato Salsa:
1 1/2cups chopped tomato
2tablespoons chopped fresh cilantro
1/2teaspoon minced garlic
1/4cup chopped red onion
1/2teaspoon sugar


  1. To prepare chili:  In a large pot, place the chicken pieces and the quartered onion.  Cover with 8 cups of water and bring to a boil.  Cook at a low boil for 20 to 30 minutes or until the chicken is tender.  Reserve the broth, and cut the chicken into bite-size pieces.  Dicard the onion.
  2. In a large pot coated with nonstick cooking spray, saute the chopped onion and garlic over a medium-high heat for 3 to 5 minutes or until tender, stirring constantly.
  3. In a food processor, place 1 can great Northern beans and 1 cup of the chicken broth and process until smooth.  Add the smooth bean mixture, remaining can great Northern beans, remaining 3 cups chicken broth, chili powder, cumin, oregano, green chiles and corn to the pot with onion.  Bring to a boil, reduce heat and cook for 20 to 30 minutes.
  4. To prepare the salsa:  In a bowl, mix together the tomato, cilantro, garlic, red onion and sugar.  Cover and refrigerate until ready to use.  Serve with chili.

Nutritional Info *per serving

  • Calories 209
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 49mg
  • Sodium 786mg
  • Carbohydrate 28g
  • Fiber 27g
  • Protein 27g