White Bean Chicken Chili
Yield
8 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | olive oil |
|
| 1 | each |
onions
peeled, finely chopped |
|
| 2 | each |
garlic cloves
peeled, chopped |
|
| 1 | medium |
sweet red bell peppers
finely chopped |
|
| 30 | ounces |
white beans
undrained |
|
| 4 | ounces |
green chili peppers
canned, diced |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | teaspoon | chili powder |
|
| 14 ½ | ounces |
chicken broth
low-sodium |
|
| ½ | pound |
chicken breasts
roasted, cut into 1/2 inch cubes |
|
| 2 | tablespoons | lime juice |
|
| 2 | tablespoons |
cilantro
minced |
|
| 6 | tablespoons |
salsa
optional |
|
Low in Saturated Fat, Trans-fat Free, High Fiber
Directions
In a large pot heat the olive oil over medium heat.
Add the onion, garlic, and red pepper.
Sauté 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth.
Bring to a boil, reduce the heat and simmer 10 minutes.
Stir in the chicken and simmer 5 minutes.
Stir in the lime juice and cilantro.
A tablespoon of salsa can be used to garnish each serving of chili, if desired.
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