White Chicken Chili

Adapted from EatingWell.com
Makes 6 servings, approximately 1-1/3 cups each

1 teaspoon canola oil
1 – 1/2 cups chopped onion
(2) 4-ounce cans chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 – 1/4 teaspoon cayenne pepper
(3) 15-ounce cans great northern beans, rinsed
          (Such as Bush’s® Great Northern Beans, 15.8 oz. can)
4 cups reduced-sodium fat-free chicken broth
          (Such as Swanson® Certified Organic Chicken broth)
3 cups diced cooked skinless chicken breast
2 Tablespoons cider vinegar
Salt to taste
3/4 cup reduced fat sour cream

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5-10 minutes. Stir in chilies, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add chicken, vinegar, salt; cook for 5 minutes more. Top each serving with 2 Tbsp sour cream and serve.

Nutritional Information: CALORIES 289; FAT 3g; CHOLESTEROL 45.6mg; CARBOHYDRATE 32.3g; PROTEIN 29.9g; FIBER 11.6g

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