White Chicken Chili

Yield: 8 servings

Ingredients

• Cooking spray
• 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
• 2  cups  finely chopped onion
• 2  garlic cloves, minced
• 2  teaspoons  ground cumin
• 1/2  teaspoon  dried oregano
• 1  teaspoon  ground coriander
• 2  (4.5-ounce) cans chopped green chiles, undrained
• 1  cup  water
• 2  (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1/2  teaspoon  hot pepper sauce
• 1  cup  (4 ounces) shredded Monterey Jack cheese
• 1/2  cup  chopped fresh cilantro
• 1/2  cup  chopped green onions

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

Nutritional Information

Calories:

233 (23% from fat)

Fat:

5.9g (sat 3.1g,mono 1.6g,poly 0.5g)

Protein:

32.7g

Carbohydrate:

11.7g

Fiber:

3.4g

Cholesterol:

78mg

Iron:

3.2mg

Sodium:

694mg

Calcium:

180mg