MAIN DISH

WHITE CHILI WITH CHICKEN

When dozens of readers sent in recipes for white chili in 1995, I combined the best suggestions into one with a true Southwestern flavor. Don't skimp on the garnishes!

• 2 (14- to 16-ounce) cans Great Northern or cannellini beans, undrained

• 1 tablespoon vegetable oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

• 4 tomatillos, husked, stemmed and finely chopped (optional)

• 1 (16-ounce) package frozen white corn

• 2 teaspoons ground cumin

•  ½ teaspoon dried oregano

• 1 teaspoon chili powder

• 1 (4-ounce) can green chiles

• 1 ½ cups chicken broth

• Juice of 1 lime

•  ½ cup chopped cilantro

• Chopped green or red onion, salsa, sour cream, shredded Monterey Jack cheese, crushed tortilla chips, diced red or green bell pepper, sliced jalapeño pepper and/or avocado chunks (optional)

Place beans in a large pot set over low heat.

Heat the oil in a skillet over medium heat, and sauté the onion and garlic until golden. Add the chicken and sauté until just lightly browned. Stir into the beans along with the tomatillos, corn, cumin, oregano, chili powder, chiles and broth. Simmer, uncovered, 20 minutes. Just before serving, stir in lime juice and cilantro. Serve desired garnishes alongside. Makes 8 servings.

Per serving: 369 calories (15 percent from fat), 6 g fat, 72 mg cholesterol, 38 g protein, 42 g carbohydrate, 10.7 g fiber, 285 mg sodium.

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