White chili delivers a good kick

RECIPE FINDER

May 07, 2008|By Julie Rothman | Julie Rothman,Special to The Sun

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.

White Chili

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

RECIPE FINDER

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.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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