WHITE CHICKEN CHILI

SAVE
PRINT

By Canned_Food_Fan

Member since 2009

Photo

No Video

Serves 6 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

This savory soup is the perfect way to spice up a meal or to serve as a main course on a chilly night.

Ingredients You'll Need

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4 ounce) diced green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken breast
Shredded Monterey Jack cheese, optional
Sour cream, optional
Salsa, optional

Directions

Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.

Nutritional Information Per Serving:

Calories 338; Total fat 10g; Saturated 2g; Cholesterol 38mg; Sodium 381mg; Carbohydrate 37g; Dietary Fiber 9g; Protein 25g