White Chicken Chili
Top servings of this tasty chili with shredded cheese, tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.
Ingredients
- PREP 20 min TOTAL 45 min • 6 servings
- 1 tablespoon vegetable oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 3 cups chicken broth (for homemade broth,
- see page 143)
- 1 can (11 oz) white shoepeg or whole kernel
- sweet corn, drained
- 1 can (15.5 oz) great northern beans, drained
- 1 can (15.5 oz) butter beans, drained
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves
- ¼ teaspoon red pepper sauce
- ¼ teaspoon salt
- 2 cups chopped cooked chicken breast
Instructions
1 In 4-quart Dutch oven or stockpot, heat oil over medium heat. Cook onion and garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
2 Stir in remaining ingredients except chicken.
Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.
Notes
1 Serving (1⅓ Cups): Calories 360; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 920mg; Total Carbohydrate 46g (Dietary Fiber 11g, Sugars 4g); Protein 31g Exchanges: 2 Starch, 3 Vegetable, 2 Lean Meat Carbohydrate Choices: 3