White Chicken Chili…. Good and Healthy
White Chicken Chili will please everyone anytime of year! Easy to prepare on those busy days and great for those evenings when the kids are in different activities and eating in shifts.
I love this recipe because you can modify it with shredded chicken vs. chopped. This takes a bit more preparation time as you poach the chicken and shred with two forks. Also, I am not fan of cheese on my soups, so I use a dollop of low-fat sour cream in lieu of the cheese. And, you can add sliced carrots, mushrooms or other creative ingredients. While my family loves corn bread muffins with white chicken chili, other choices such as Garlic bread, crackers and toasted pita triangles make a great side. And…to end a perfect meal is the perfect desert of low fat and healthy brownies made with apple sauce or yogurt in place of oil…Yum!!
Let me know how you like it or have any suggestions for modifications!
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 10 servings
Ingredients
- 1 pound boneless skinless chicken breasts, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14 ounces each) chicken broth
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1-1/2 teaspoons cayenne pepper
- 3 cans (14-1/2 ounces each) great northern beans, drained, divided
- 1 cup shredded Monterey Jack cheese
- Chopped jalapeno pepper, optional
Nutritional Facts
1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein.
Directions
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
- Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
- Top each serving with cheese and, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)
Originally published as White Chicken Chili in Taste of Home Cooking School Collection
