John Klingkamer of Fife Lake, Mich., was looking for a recipe for a five-star white chili. Robert Massarelli of Forest Hill sent in one of his favorite recipes for white chili. He says it is extremely spicy but can be easily adjusted.
I thought it actually had kind of an Indian flavor thanks to the healthy dose of cumin, and I didn't find it overly spicy. I liked the addition of the corn, and when it's in season, I might be tempted to use fresh instead of canned. This chili does have a good kick, but when topped with cheese and/or sour cream it was by no means too hot to handle.
Makes 8 to 10 servings
1 cup finely chopped onion
3 cloves garlic, finely chopped
1 tablespoon olive oil
2 whole boneless chicken breasts
3 cups chicken broth
two 4.5-ounce cans chopped green chiles
two 16-ounce cans Great Northern beans, drained
two 7-ounce cans white shoe-peg corn, drained
juice from 2 limes
1 tablespoon chile powder
3 tablespoons garlic powder
1 tablespoon cumin
1 tablespoon oregano
3 teaspoons white pepper
salt and pepper, as needed
1 cup water, if needed
shredded cheese, fresh cilantro, green onions and sour cream for toppings (optional)
Saute the onions and garlic in olive oil until onions are soft, not brown. Set aside.
Chop chicken into bite-size pieces and saute in same skillet until cooked through. Combine cooked chicken, chicken broth, sauteed onion, garlic, chiles, beans, corn, lime juice and spices in a large pot.
Bring to a boil, reduce heat and simmer for 30 minutes. Add water if needed. Serve with toppings as desired.
Per serving (based on 10 servings, without toppings): 227 calories, 16 grams protein, 3 grams fat, 1 gram saturated fat, 34 grams carbohydrate, 7 grams fiber, 15 milligrams cholesterol, 468 milligrams sodium
Jessie Timmons of Winchester, Va., is looking for a cake recipe that she thinks may have been in an ad for Duncan Hines cake mixes in the 1980s. The basic cake was just the box mix, then there was some kind of orange-cream filling between the layers. The sides had a mocha frosting and the top had a light chocolate frosting. She believes one or both of the frostings was made with Cool Whip.
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The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.