White Chicken Chili
Source of Recipe
ra
Recipe Introduction
servings 8
points 5
List of Ingredients
Cooking spray
2 lbs. skinless, boneless chicken breat, cut into bite sized pieces
2 c. finely chopped onions
2 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5 oz.) cans chopped green chiles, undrained
1 c. water
2 (15.5 oz.) cans cannellini beans, rinsed and drained
1 (14 oz) can fat free, less-sodium chicken broth
1/2 tsp hot pepper sauce
1 c. shredded Monterey Jack Cheese
1/2 c. chopped fresh cilantro
1/2 c. chopped green onions Recipe
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 over medium high heat. Coat pan with cooking spray. Add onion to pan, saute' 6 minutes or until tender, stirring frequently. Add garlic, saute' 2 minutes, stirring frequently. Stir in cumin, oregano, and coriander, saute' one minute. Stir in chiles, reduce heat to low, and cook 10 minutes, partially covered. Add chicken, water, cannellini beans, and broth, bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup chili into each of 8 bowls, sprinkle each serving with 2 Tbsp cheese, 1 Tbsp cilantro, and 1 Tbsp green onions. Yield: 8 servings
calories 233, fat 5.8 grams, protein 32.7g, carb 11.7g, fiber 3.4g, sodium 694g
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