1. Heat the oil in a large saucepan over medium heat. Stir in the onion, pepper and celery and cook until tender, 4 to 7 minutes. Mix in the garlic,, green chile peppers, cumin, oregano, cloves, and chipotle. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't worry if it's a little soupy.
2. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of...
3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.
A little soupy, so you could start with less broth.
A fast option is to use 1 lb pkg of grilled chicken strips from Costco
About 8 points per serving with a little grated cheese
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 725.3mg||25 %|
|Potassium 214.2mg||6 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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