WHITE CHICKEN CHILI

By bjnelson55

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 4 months.

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 c corn, frozen
• 2 (4 oz cans) green chilis
• 1 lime
• 3/4 c low fat, shredded monterey jack cheese

Preparation

Step 1

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.