Labadie Recipe Database
Name White Chicken Chili
Number of People 12
List of Ingredients

1 T olive oil

2 lbs. boneless, skinless chicken breasts, diced into 1-inch cubes

1 onion, diced

3 cloves garlic, grated

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. chili powder

1/8 tsp. ground cloves

1/8 tsp. cayenne pepper

4 (15 oz.) cans canellini (white kidney) beans, drained and rinsed

28 oz. low sodium chicken stock

2 cups frozen corn

2 (4oz.) cans green chilies

 1 lime

3/4 cups lowfat, shredded Monterey Jack cheese, optional
Description Heat oil in a heavy saucepan over medium heat.  Add chicken and onion.  Cook until chicken is no longer pink, about 5 to 7 minutes.  Add garlic cloves and spices, continue to cook for 1 to 2 minutes.  Add beans and stock; stir and simmer for 25 minutes.  Add corn and green chiles; continue to simmer for 5 minutes.  Remove from heat and squeeze lime into chili.  Serve with 1 T. of cheese per cup of soup.
Time 1 hour
Difficulty (1-5) 1
Notes If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.



Per one cup serving:  226 calories, 5.2 g fat, 20.2 g carbohydrates, 25.3 g protein, 4.6 g fiber
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