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MCI: Creamy Chicken Chili
Published 2023-06-12
Join us for healthy and delicious recipes as we strive to change the world, one bite at a time.
This episode features:
Creamy White Chicken Chili
Makes 7 servings
Ingredients:
1 Tablespoon olive oil
1 pound boneless, skinless chicken breasts,
cut into ½-inch cubes
1 medium onion, chopped
½ jalapeno pepper, seeded and minced (optional)
1-2 garlic cloves, minced
2 14 ½ oz. cans no salt added navy beans, rinsed and drained
1 142 oz. unsalted chicken broth
1 4-ounce can chopped green chilies
½ teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon black ground pepper
¼ teaspoon cayenne pepper
1 cup sour cream
1 Tablespoon cornstarch
½ cup 1% milk mixed
Directions:
Heat oil in a large pot. Saute’ the chicken, onion and garlic until chicken is no longer pink
(165° F). Add the beans, broth, chilies, jalapeno and seasonings. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes. Remove pot from burner. Stir cornstarch into the sour cream, then slowly add the milk to the sour cream, mixing well. Slowly add the sour cream and milk mixture with a wire which, blending well. Return soup to burner, and cook, stirring occasionally until soup is desired thickness
…
Spicy Corn Muffins
Makes 12 muffins
Ingredients:
¾ cup corn meal (can use gluten-free)
¾ cup white whole-wheat flour (can use gluten-free)
2 Tablespoons sugar (optional)
1 Tablespoon baking powder
¼ cup canola oil
1 cup 1% milk
2 Tablespoons jarred jalapeno peppers, diced
2 green onions thinly sliced
1 cup corn (canned, frozen or fresh)
Directions:
Preheat oven to 400°
Spray 12-cup muffin tin with cooking spray or insert muffin cup liners. In a large mixing bowl, stir the cornmeal, flour, sugar, and baking powder together and set aside. In a small mixing bowl, gently combine the egg, oil, and nonfat milk. Add the liquid mixture to the flour mixture and stir together until well-combined. Gently stir in the jalapeno peppers, green onions, and corn. Spoon the batter evenly into the muffin tin. Bake for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean.