Recipe Of The Week:

Wingo’s White Chicken Chili

Recipe

-4 Cans (15 ounces each) of Great Northern Beans

• -Very high in dietary fibers(++)

• -High in sodium levels(-)

-4 Boneless/Skinless chicken breast, cooked and shredded

• -High in protein, vitamin B6(++)

• -Very high in niacin and selenium(++)

• -No sugar(+)

-4-6 ounces Monterrey Jack cheese (shredded)

• -Very high in saturated fats(-)

• -High in calcium(+)

-2 tablespoon Virgin Olive Oil(+)
-1 medium onion, or 1/3 of large sweet onion, diced
-5 garlic cloves, or 3-5 teaspoons of minced garlic
-6 oz. of green onions, chopped
-3 cans (4 ounces each) green chiles, chopped.  Or make it yourself. Located within Hispanic food sections of the grocery.
-3 teaspoons ground cumin
-2 teaspoons oregano
-4 cans water chestnuts
-1/2  small teaspoon black pepper
-1 teaspoon cayenne pepper(optional)
-7 cups chicken broth, or you can use a chicken base

*[Optional:  Some may want to top theirs with sour cream, and additional cheese.]

Serves 7-10.

I made this dish for the first time at my last BBQ this past weekend.  It was a hit.  I served it in small portions(4 oz. cups).

Directions:    Heat olive oil in wok or deep stainless skillet; saute onions.  Add to that, garlic, chiles, cumin, oregano, pepper spices; sauteing for a few more minutes. Add beans with liquid, chicken broth, green onions, and diced water chestnuts.  Bring to a boil for 10 minutes, and to a lower simmer for 30 minutes.  You can add 1/3 stick of butter(no salt) for extra flavoring. May simmer longer at lower heat.

Add shredded chicken(cooked) and shredded cheese.  Stirring til cheese is melted.

Nutrition:  This meal is for up to 10 people.  Per serving, this meal has good calorie numbers.  It’s high in protein and dietary fibers.  But, be careful with the sodium content.  You can always substitute ingredients with more healthier choices such as low sodium, no fat, or low cholesterol brands.

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