White Chicken Chili
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To reduce sodium content of soups, drain and rinse canned beans, use low-sodium broth, and add your own spices instead of using a seasoning packet.

White Chicken Chili
Yield: 6 servings

Ingredients:

  • 2 Tablespoons olive, canola or vegetable oil
  • 1 onion, scrubbed with clean vegetable brush under running water, finely chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 (15.8 ounce) cans great northern beans, drained and rinsed
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 2 teaspoons ground cumin
  • 1 1/2 cups cooked chicken, cubed
  • 4 ounces Monterey Jack cheese, shredded

Directions:

  1. Wash hands with soap and water.
  2. In a large saucepan, heat oil. Add onion and cook until tender.
  3. Add green chilies, beans, chicken broth, garlic powder, pepper, ground cumin, and chicken. Bring to a boil.
  4. Reduce heat and simmer for 10 minutes or until desired thickness.
  5. Serve hot, topped with cheese.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 300
  • Total Fat 14g
  • Saturated Fat 5g
  • Cholesterol 45mg
  • Sodium 670mg
  • Total Carbohydrates 19g
  • Fiber 5g
  • Total Sugars 1g
  • Protein 23g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 15%