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White Chicken Chili

Prep Time: 15 min Cook Time: prep: 15 min. cook: 25 min. Servings: 10 servings (2-1/2 quarts) Source:

Ingredients

1 pound shredded rotisserie chicken

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chiles

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup shredded Monterey Jack cheese

Sliced jalapeno pepper, optional

Directions

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition

Fat: 7g fat (3g saturated fat)
Calories: 219 calories
Sodium: 644mg sodium
Fiber: 7g fiber)
Carbohydrate: 21g carbohydrate (1g sugars
Cholesterol: 37mg cholesterol
Protein: 19g protein. Diabetic Exchanges: 2 lean meat