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    White Hot Chicken Chili


    Source of Recipe


    Phyllis_aka_Filus


    List of Ingredients


    • 2 tablespoons vegetable oil
    • 1 onion chopped
    • 1 stalk celery, chopped
    • 1 1/4 pound boneless, skinless chicken breasts, cubed
    • 2 cloves garlic, minced
    • 2 jalapeno peppers, chopped
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • pinch salt (optional)
    • pinch ceyenne pepper
    • 2 cups low sodium chicken stock
    • 1 (19 ounce) can white kidney beans, drained and rinsed
    • 1/4 cup chopped fresh coriander or parsley


    Instructions


    1. In a large saucepan, heat half the oil over medium heat; cook onion and celery 5 minutes, push to one side.
    2. Heat remaining oilon the other side of pan over high heat; brown chicken on all sides, about 5 minutes.
    3. Stir in garlic, jalapeno peppers, chili powder, cumin, oregano, optional salt and ceyenne; cook stirring for 1 minute.
    4. Stir in stock; bring boil.
    5. Cover and reduce heat; simmer for 15 minutes.
    6. Uncover and simmer for 10 minutes.
    7. Stir in beans; cook for 5 minutes, stirring occasionally.
    8. Taste and adjust seasoning if necessary.
    9. Serve sprinkled with coriander.
    10. One Serving (1/6 of recipe) equals:
      Calories: 247
      Carbohydrate: 17 g
      Fiber: 6 g
      Protein: 28 g
      Fat: 7 g
      Sodium: 574 mg
      Cholesterol: 55 mg
      WW: 4 points
 

 

 

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