White chili with chicken

Yield: 8 Servings

Measure Ingredient
30 ounces Canned white beans
1 tablespoon Vegetable oil
2 pounds Boneless, skinless chicken breast; cut into 1\" cubes
1 medium Sweet onion; diced
3 cloves Garlic; minced
4 \N Tomatillos; husks and stem ends removed, finely chop (opt)
1 pack Frozen white corn(16oz)
2 teaspoons Cumin
½ teaspoon Oregano
1 can Green chilies(4oz)
1½ cup Chicken broth
\N \N Juice of 1 lime
½ cup Chopped cilantro
\N \N Garnishes as desired

Place beans and their liquid in a large pot over low heat. Heat the oil in a skillet and saute the onion and garlic until golden. Add the chicken and saute until lightly browned. Stir the chicken mixture into the bean pot along with the tomatillos, corn, cumin, oregano, green chilies and chicken broth. Simmer uncovered 20 minutes. Just before serving, stir in lime juice and cilantro. Serve, if desired, with garnishes such as chopped red onion, grated Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado.

Nutritional info per serving: 369 cal; 38g pro, 42g carb, 6g fat(15%), 10.7g fiber, 72mg chol, 285mg sodium Exchanges: .7 veg, 2⅖ bread, 3⅗ meat, .3 meat

Source: Cook's Corner, Miami Herald, ¼/96 formatted by Lisa Crawford

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