White Chicken Chili

Serves 8

Slightly adapted from Cooking Light

Ingredients

  • 2 pounds lean ground chicken
  • 2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 1 cup water
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • Optional
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • 1/2 cup chopped fresh cilantro
    • 1/2 cup chopped green onions

Directions

    1. Heat a non-stick skillet over medium-high heat.  Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
    2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently.
    3. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
    4. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes.  Ladle chili into bowls and top with cheese, cilantro, and green onions, if desired.

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