White Chicken Chili

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. Minutes to Prepare: 10 Minutes to Cook: 30 Nutritional Info • Servings Per Recipe: 12 • Amount Per Serving • Calories: 226.1 • Total Fat: 5.2 g • Cholesterol: 50.1 mg • Sodium: 546.0 mg • Total Carbs: 20.2 g • Dietary Fiber: 4.6 g • Protein: 25.3 g

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 40 minutes

by Perpetuallyfrozen

Ingredients

1 tablespoon Olive oil

2 pounds Boneless chicken breasts Diced into 1-inch cubes

1 large Onion Diced

3 cloves Garlic Grated

1 teaspoon Salt

1 teaspoon Ground cumin

1/2 teaspoon Chili powder

1/8 teaspoon Cloves Ground

1/8 teaspoon Cayenne pepper

60 ounces Cannellini beans (white kidney), Drained and rinsed

28 ounces Chicken stock Low sodium

2 cups Corn Frozen

8 ounces Green chili

1 medium Lime

3/4 cup Monterey jack cheese Low fat, and shredded

Directions

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.

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