| Chicken & White Bean Chili
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| Servings: 8 Category: Casserole/Chili/Stew |
(230 ratings) |
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Nutrition
Information:
Calories:
226
Protein:
33g
Carbs:
12 g
Fat:
6 g
Saturated Fat:
3 g
Sodium:
694 mg
Fiber:
3 g
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Ingredients - 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
- 1 cups finely chopped onion
- ˝ cup chopped celery
- ˝ cup chopped carrots
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 (4.5-ounce) cans chopped green chiles, undrained
- 1 cup water
- 2 (15.5-ounce) cans cannellini or white beans, rinsed and drained
- 1 (14-ounce) can fat-free, low sodium chicken broth
- Few splashes of hot sauce such as Tabasco (season to taste)
- 1 cup shredded light cheese (cheddar, Mexican blend or Monterey Jack)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1 cup chopped tomatoes
Instructions - Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
- Heat a large Dutch oven or heavy pot over medium-high heat. Coat pan with cooking spray. Add onion, celery and carrots to pan; sauté 6 minutes or until tender, stirring frequently.
- Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin and dried oregano; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
- Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce if desired.
- Ladle 1 cup of chili into each bowl; sprinkle each serving with 2 tbsp cheese, 2 tbsp tomatoes, 1 tbsp cilantro, and 1 tbsp green onions.
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