Chili is the perfect dish to keep you warm on a cold day. Heat up in the cooler temps with this alternative
to a traditional favorite, white chicken chili. Bursting with flavor but low in calories, it’s sure to be a hit!
White Chicken Chili
6 servings, 1 1/3 cups each
1 tablespoon canola oil
1 1/2 cups chopped onion
2 4-ounce cans chopped green chili peppers
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups diced cooked skinless chicken
2 tablespoons cider vinegar
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about five minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for five minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add chicken and vinegar; cook for 5 minutes more. Serve.
Fat: 6 g
Carbohydrates: 44 g
Cholesterol: 68 mg
Sodium: 213 mg
Protein: 44 g
Fiber: 9 g
Potassium: 965 mg
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