White chili with salsa
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | (10.5-oz.) Low-sodium chicken broth; divided |
| 1 | can | (19-oz.) Cannellini beans; drained |
| 1 | can | (16-oz.) Navy beans; drained |
| 4 | cups | Choppd cooked chicken breast |
| 1 | cup | Chopped onion |
| 1 | pack | (16-oz.) Frozen white corn; thawed |
| 1 | can | (4-oz.) Chopped green chiles |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground red pepper |
| 2 | cups | Tomatillo salsa or tomato salsa |
Directions
Place 1 cup broth, ½ c cup cannellini beans, and ½ 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. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95