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Post by Loupy on Oct 14, 2014 20:20:22 GMT -7
White Chicken ChiliBy: CHEF_MEG @ recipes.sparkpeople.com/This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.Minutes to Prepare: 10 Minutes to Cook: 30 Number of Servings: 12 Ingredients 1 T olive oil 2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes 1 onion, diced 3 cloves garlic, grated 1 t salt 1 t ground cumin 1/2 t chili powder 1/8 t cloves, ground 1/8 t cayenne pepper 4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed 28 oz chicken stock, low sodium 2 cups corn, frozen 2 (4 oz cans) green chilis 1 lime 3/4 cup low fat, shredded Monterey jack cheese
Directions Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup. If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.Nutritional Info Calories: 234.5 Total Fat: 6.3 g Cholesterol: 53.1 mg Sodium: 537.3 mg Total Carbs: 20.2 g Dietary Fiber: 4.6 g Protein: 25.0 g
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