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White Chicken Chili

Ingredients

  • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces

  • 2 cups finely chopped onion

  • 2 garlic cloves, minced

  • 2 teaspoons ground cumin

  • ½ teaspoon dried oregano

  • 1 teaspoon ground coriander

  • 2 (4.5-ounce) cans chopped green chiles, undrained

  • 1 cup water

  • 2 (15.5-ounce) cans low-sodium cannellini beans, rinsed and drained

  • 1 (14-ounce) can fat-free, low-sodium chicken broth

  • ½ teaspoon hot pepper sauce

  • 1 cup (4 ounces) shredded Monterey Jack cheese

  • ½ cup fresh cilantro

  • ½ cup chopped green onions

 

Directions

1. Heat a large non-stick skillet over medium-high heat. Coat pan with olive or canola oil. Add chicken to pan. Cook 10 minutes or until browned.

2. Heat large Dutch oven over medium-high heat. Coat pan with olive or canola oil. Add onion to pan, sauté 6 minutes or until tender. Add garlic, sauté two minutes.

3. Stir in cumin, dried oregano, and coriander. Sauté 1 minute. Stir in chiles and reduce heat to low. Cook 10 minutes.

4. Add chicken, water, cannellini beans, and broth. Bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.

5. Ladle one cup of chili into each of 8 bowls. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

 

Courtesy of:

Chelsea Schoenfelder, MPH, RD, LD

 

Nutrition Facts

Serving Size: 1/8 recipe

Servings Per Recipe: 8

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Amount Per Serving

Calories 287

Total Fat 6 g
 

Sodium 562 mg

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Total Carbohydrate 32 g
Dietary Fiber 8 g

Protein 26 g