South Beach Diet Tomatillo White Chili

Name: South Beach Diet Tomatillo White Chili
Ingredients: 1 lb boneless skinless chicken breast, chopped into 1 inch cubes; 1 onion, chopped; 2 tablespoons ground cumin (to taste); 7 garlic cloves, minced (or amount to taste); 1 jalapeno pepper, chopped (more if you like it hot); 2 green peppers or 2 yellow peppers, chopped; 3 stalks celery, chopped; 2 (12 ounce) jars salsa verde (with tomatillo); 2 (16 ounce) cans cannellini beans, rinsed and drained; 2 (15 ounce) cans white hominy; 1 teaspoon salt (to taste); 1 tablespoon olive oil; 4 yellow tomatoes, chopped (orange or green tomatoes work well too); 1 jicama, chopped into 1 inch cubes (optional); 48 ounces low-sodium low-fat chicken broth; 1 teaspoon oregano, crushed; 1/4 cup fresh cilantro, minced (fresh is best)

17 ingredients

13 steps

Ingredients

1 lb boneless skinless chicken breast, chopped into 1 inch cubes
1 onion, chopped
2 tablespoons ground cumin (to taste)
7 garlic cloves, minced (or amount to taste)
1 jalapeno pepper, chopped (more if you like it hot)
2 green peppers or 2 yellow peppers, chopped
3 stalks celery, chopped
2 (12 ounce) jars salsa verde (with tomatillo)
2 (16 ounce) cans cannellini beans, rinsed and drained
2 (15 ounce) cans white hominy
1 teaspoon salt (to taste)
1 tablespoon olive oil
4 yellow tomatoes, chopped (orange or green tomatoes work well too)
1 jicama, chopped into 1 inch cubes (optional)
48 ounces low-sodium low-fat chicken broth
1 teaspoon oregano, crushed
1/4 cup fresh cilantro, minced (fresh is best)

Directions

1

Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
2

Brown the onion in olive oil in a large, heavy bottomed stock pot.
3

Add the chicken and cook until nearly done.
4

Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
5

Add the tomatoes and cook until they begin to break apart, about 10 minutes.
6

Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
7

Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
8

Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
9

Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
10

The jicama will stay crunchy, adding a bit of texture to the soup.
11

Top with low fat cheddar or mexican cheese blend if desired.
12

Excellent if served with cheese quesadillas.
13

Enjoy!