Recipe: Skinny White Chicken Chili
I love it because it’s packed with flavor, plenty of protein and fiber, and easy to make. The lean chicken breast, light broth, and veggies keep the calories low. The fall is my favorite time to make soups, stews, and chilis. They are perfect for a Sunday afternoon watching football with friends and family. I make a big batch and nibble on the leftovers for a few days, which tastes even better!
- 8 chicken breasts
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 Tbsp. extra virgin olive oil
- 6 celery ribs, chopped
- 3 (16-ounce) cans cannellini beans, rinsed and drained
- 1 (16-ounce) can cannellini beans, rinsed, drained, and mashed (or pureed in blender)
- 3 (4.5-ounce) cans chopped green chiles, undrained
- 4 cups (32oz) low-sodium chicken stock
- 1 teaspoon ground cumin
- 1 tsp. oregano
- 1/2 tsp. Chili powder
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- Optional Toppings: salsa, chopped fresh cilantro, non-fat plain Greek yogurt
Step 1. Cut chicken into bite-size pieces. Cook chicken, onion, celery, and garlic in olive oil in a large soup pot over medium-high heat for 10 minutes or until chicken is done.
Step 2. Stir in chicken stock and all remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered for 30 mins.
Serve with desired toppings.
Yield: 15 cups
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