White Chicken Chili

By debrcovey

Ingredients

• 1 tablespoon olive oil
• 3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
• 2 cups finely chopped onion
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 (4.5-ounce) can chopped green chilis, undrained
• 5 cups of water
• 2 (15.5-ounce) can cannellini beans, rinsed and drained (such as Goya)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 (10 3/4-ounce) Fat Free Cream of Celery soup (such as Campbell's)
• 1 (16-ounce) package frozen shoepeg white corn
• 1/2 teaspoon hot pepper sauce
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions

Details

Servings 5

Preparation

Step 1

Saute chopped onion in a large Dutch oven over medium heat 6 minutes or until tender, stirring frequently. Add garlic; saute 2 minutes, stirring frequently.

Stir in chicken pieces and cook until chicken is lightly browned.

Stir in cumin, dried oregano, chili powder, and coriander; saute 1 minute. Stir in chilies; reduce heat to low, and cook 10 minutes, partially covered. Add the water, cannellini beans, corn, broth, and soup; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into a bowl; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.