Recipes for Good Health

White Chicken Chili

• 1 (10 ounce) can White chunk chicken
• 1 1/2 (15 ounce) cans White beans
• 1 (14.5 ounce) can Tomatoes (low sodium)
• 4 cups Chicken broth (low sodium)
• 1 medium chopped Onion
• 1/2 medium chopped Green pepper
• 1 medium chopped Red pepper
• 2 cloves minced Garlic (from a jar)
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Oregano (dried)
• to taste, Cayenne pepper
• 2 ounces Shredded Monterey Jack cheese (reduced fat)
• 4 ounces Baked tortilla chips

• In a large stockpot, add chicken, beans, tomatoes, and broth over medium heat.
• Chop onions and peppers.
• In a saute pan, after spraying it with nonstick spray, add onions, peppers and garlic.
• Saute for 3-5 minutes or until onions and peppers are soft.
• While onions/peppers are cooking, add spices to chicken mixture.
• Add peppers, onions, and garlic to stockpot.
• Simmer for 10 minutes, adjust spices as necessary.
• Top chili with cheese.
• Serve with some chips in the chili with remaining chips on the side.

The 2 serving recipe makes 4 servings. It can be reheated the next day, served on baked potatoes the next night, or frozen. Many cooking experts say that leftover chili actually tastes better, as the spices have had a chance to infuse their flavors into the meat and beans.

Nutrient Analysis (per serving)

CALORIES 220
FAT (grams) 7
CHOLESTEROL (milligrams) 40
SODIUM (milligrams) 500
FIBER (grams) 5