Title: White Chili with Salsa
Categories: Chili Ethnic Poultry Vegetable
Yield: 10 Servings

3	cn	(10.5-oz.) low-sodium chicken broth; divided
1	cn	(19-oz.) cannellini beans; drained
1	cn	(16-oz.) navy beans; drained
4	c	Choppd cooked chicken breast
1	c	Chopped onion
1	pk	(16-oz.) frozen white corn; thawed
1	cn	(4-oz.) chopped green chiles
1	ts	Ground cumin
3/4	ts	Dried oregano
1/4	ts	Ground red pepper
2	c	Tomatillo salsa or tomato salsa

Place 1 cup broth, 1/2 c cup cannellini beans, and 1/2 cup navy beans in container of an electric blender; cover and process until smooth.

Place bean mixture, remaining chicken broth, remaining beans, chicken, onion, corn, chile, cumin, oregano, and red pepper in a large Dutch oven.

Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top with salsa. Yield: 10 (1-cup) servings (13% calories from fat).

PER SERVING: CALORIES 249; FAT 3.5g; CARB 25.9g; PROTEIN 26.8g; CHOLESTEROL 58mg; SODIUM 297mg.

previous

next