Chicken and White Bean Chili

By Carly Reed – January 1, 2014

Warm up with a bowl of steaming goodness.

What You Need
1 tablespoon canola oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
3 cups low- or reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
1 ½ cups frozen corn kernels, thawed
2 cans (about 15 ounces each) Great Northern beans, drained
and rinsed
1 pound or about 2 cups cooked chicken breast, cut into bite-sized pieces
Optional toppings: Avocado, tomato, shredded cheese, chopped cilantro, sour cream

How to Make It
1. In a large pot, heat oil over medium heat. Cook onions and garlic in oil for 8 to 10 minutes until tender and translucent.

2. Stir in remaining ingredients except chicken. Heat to boiling. Then, reduce heat, add chicken, and simmer for 20 minutes.

3. After ladling into serving bowls, add toppings such as diced tomato and avocado to finished soup, if desired.

Calories: 260
Carbohydrates: 37 g
Protein: 20.5 g
Fat: 4.3 g
Fiber: 9.5 g
Sodium: 57.5 mg

Makes 6 main dish servings
Serving size: 2 cups


Related Articles