White Chili Recipe
Her hearty white chili is a delicious use of leftover grilled chicken,
says Diana Mueller, Las Vegas, Nevada. "My husband loves it, and I
appreciate its one-pan ease."
3 Servings
Prep: 10 min.
Cook: 35 min.
Ingredients
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup 2% milk
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1/2 teaspoon ground cumin
1 cup diced cooked chicken breast
Shredded Monterey Jack cheese and sliced jalapeno peppers, optional
Directions
In a large saucepan, saute onion and green pepper in oil until tender.
Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a
boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken;
heat through. Garnish with cheese and jalapenos if desired. Yield: 3
cups.
Nutrition Facts: 1 cup (prepared with reduced-fat reduced-sodium soup;
calculated without cheese and jalapenos) equals 333 calories, 9 g fat (2
g saturated fat), 48 mg cholesterol, 814 mg sodium, 36 g carbohydrate, 8
g fiber, 24 g protein.
White Chili published in Cooking for 2 Fall 2006, p7
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