White Chicken Chili

White Chicken Chili
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.5
  • Total Fat: 6.3 g
  • Cholesterol: 53.1 mg
  • Sodium: 537.3 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 25.0 g

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
1 lime
3/4 c 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.

Number of Servings: 12


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