I got a recipe from Betty Crocker featuring a Savory White Chicken Chili and had visions of serving it alongside hot, fresh, cornbread. I ended up burning the cornbread (and somehow frying an egg in the process) so we just had chili. Thankfully, it was delicious. Don't tell anyone, but this is a super-healthy recipe, too - the beans and corn provide lots of fiber and there is a ton of protein between the beans, chicken and Greek yogurt.
Savory White Chicken Chili
4 boneless skinless chicken breast tenderloins, cut into pieces
1/2 cup yellow onion
1 tbsp minced garlic
1 can chicken broth
1 medium bell pepper, chopped
2 tbsp chili seasoning mix
1 tsp salt
1/2 tsp sugar
cayenne pepper, to taste
1 can pinto beans, drained
1 can cannellini beans, drained
1 can corn, drained
3/4 cup chopped fresh cilantro
1 container (6 oz.) Greek fat free plain yogurt
Spray a large saucepan and cook chicken, onion and garlic over medium heat 5-7 minutes, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Remove from heat, stir in cilantro and yogurt.
Source: adapted from Betty Crocker