White Chicken Chili

• servings: 1 serving
• total time: 40 minutes

Ingredients

1 pound boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chiles

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup shredded Monterey Jack cheese

Optional: sliced jalapeno pepper, sour cream and crispy tortilla strips

Directions

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper, sour cream and tortilla strips.

Nutrition

• Calories: 214
• Total Fat: 7g fat (3g saturated fat
• Cholesterol: 35mg
• Sodium: 596mg
• Total Carbohydrate: 20g carbohydrate (1g sug
• Dietary Fiber: 7g fiber)
• Protein: 18g protein. <b>Diabetic