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White chicken chili

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 212

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 1.5 g
Total fat 4 g
Sodium 241 mg
Cholesterol 27 mg
Dietary fiber 6 g
Protein 19 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This hearty chicken chili is easy to make and low in fat and cholesterol.

Ingredients

(Serves 8)
  • 1 can (10 ounces) white chunk chicken
  • 2 cans (15 ounces each) low-sodium white beans, drained
  • 1 can (14.5 ounces) low-sodium diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 medium onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Cayenne pepper, to taste
  • 8 tablespoons shredded reduced-fat Monterey Jack cheese
  • 3 tablespoons chopped fresh cilantro

Directions

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and garnish with cilantro.

Last Updated: December 1st, 2017