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White Chicken Chili
Number of Servings: 12
Ingredients
1 Tbsp olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 tsp salt substitute
1 tsp ground cumin
1/2 tsp chili powder
1/8 tsp cloves, ground
1/8 tsp cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 cups corn, frozen
2 (4 oz cans) green chilis
1 lime
3/4 cup low fat, shredded monterey jack cheese
Directions
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 226.0
Total Fat: 5.2 g
Cholesterol: 50.1 mg
Sodium: 445 mg
Total Carbs: 20.2 g
Dietary Fiber: 4.6 g
Protein: 25.3 g
Number of Servings: 12
Ingredients
1 Tbsp olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 tsp salt substitute
1 tsp ground cumin
1/2 tsp chili powder
1/8 tsp cloves, ground
1/8 tsp cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 cups corn, frozen
2 (4 oz cans) green chilis
1 lime
3/4 cup low fat, shredded monterey jack cheese
Directions
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 226.0
Total Fat: 5.2 g
Cholesterol: 50.1 mg
Sodium: 445 mg
Total Carbs: 20.2 g
Dietary Fiber: 4.6 g
Protein: 25.3 g
Attached Files