White Chili with Fresh Tomatoes

Oxmoor House
2 servings.


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1 (15-ounce) can Great Northern beans, drained
Vegetable cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
1 (13 3/4-ounce) can no-salt-added chicken broth
3/4 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
1 (4-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Dash of ground red pepper
Dash of ground cloves
3/4 cup chopped tomato, divided
1/8 teaspoon salt


Place 1/2 cup beans in a small bowl; mash and set aside. Reserve remaining whole beans.

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute until tender. Stir in mashed and whole beans, chicken broth, and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in 1/2 cup tomato and salt; cover and simmer an additional 3 minutes.

To serve, ladle chili into individual bowls, and sprinkle evenly with remaining 1/4 cup tomato.

Created date

August 2009

Nutritional Information

Calories 334
Caloriesfromfat 13 %
Fat 4.9 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.7 g
Carbohydrate 40.8 g
Fiber 0.0 g
Cholesterol 48 mg
Iron 0.0 mg
Sodium 542 mg
Calcium 0.0 mg