White Chili

6 white corn tortillas
3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4-inch cubes
salt and freshly ground black pepper, to taste
1 tablespoon olive oil or canola oil
2 small red bell peppers, seeded and diced
1 large onion, chopped
4-ounce can chopped green chilies, drained
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
14-ounce can reduced-sodium chicken broth, defatted
2 cups fat-free or low-fat milk
two 15-ounce cans white hominy or white beans, drained and rinsed
1/2 cup chopped fresh cilantro
lime wedges for garnish

Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with three more tortillas. Cut toasted tortillas into 1-inch wide strips; set aside.

Season chicken with salt and pepper. In a deep saute pan or Dutch oven, heat 1/2 tablespoon of the oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate; set aside.

Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin and oregano; cook and stir until fragrant, about 1 minute. Add broth and milk to the pan; bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken.

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.

Meanwhile, toast remaining two tortillas as directed above or garnish.

Stir 1/2 cup of the cilantro into the chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges and a few additional tortilla strips. Serve immediately. Serves 6.

Nutrition facts per serving: 300 calories, 6 grams fat, 20 percent calcium.

-recipe from Milk Processor Education Program