KAY HUBERTY'S MICHIGAN WHITE CHILI

This is her version of the new look of chili. Years ago, Neiman Marcus served a white chili made similarly, and since then many of us have adapted it to our needs and tastes. This is her favorite effort so far. It reheats beautifully and can also be frozen and heated up later for a quick meat or hearty snack. She also likes the fact that it uses one of our superb Michigan products ... the Michigan Great Northern bean. Each tasty, fllling serving has approximately 175 calories and just a single gram of fat. It's a nutritional bargain!

2 cans (14 1/2 oz.) chicken broth, all fat removed from top
1 large onion, chopped
2 rounded teaspoons minced garlic
1 can (4 oz.) chopped green chilis with their liquid (in the Mexican food section of the grocery store)
1 (48 oz.) jar of great northern beans (white Michigan beans) with liquid
2 t. ground cumin
1 t. crumbled leaf oregano
3-4 good dashes of Tabasco or other hot sauce
*optional: pinch of cayenne pepper
4 large skinless/boneless chicken breast halves, poached or simmered

for garnish: thinly sliced green onion tops, fat free shredded cheese, sliced jalapenos, fat-free tortilla chips (Guiltless Gourmet is one brand available)

In a large pot or Dutch oven, pour just a bit of the broth and set the rest aside to save for later. Add onion and minced garlic, simmer and stir until onion is wilted and it is good and hot. Add the chilis, stir well. Add beans, liquid and all, then mix in the cumin, oregano, Tabasco, and the cayenne if you choose to add it. Bring it all to a boil and add the chicken, torn into bite-size pieces. Combine well and simmer, covered, for at least 30 minutes. ( Several hours over very low heat won't hurt!) Serve piping hot, topped with your favorite garnishes. Pass the Tabasco for those who really like it hot!
(About 12 servings)

White Chili recipe is published in our June, 1994 Menu Minder.