Chicken Chili with White Beans and Chipotles

Leigh Beisch


Serves 4 (serving size: 1 1/2 cups)

Nutritional Information

Calories 431
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 42 g
Carbohydrate 55 g
Fiber 17 g
Cholesterol 60 mg
Iron 6 mg
Sodium 606 mg
Calcium 175 mg


2 teaspoons olive oil
1 cup finely chopped onion
1 teaspoon ground cumin
3 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups fat-free, less-sodium chicken broth
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups diced cooked chicken breast
1 tablespoon chopped fresh cilantro


Heat oil in a nonstick saucepan over medium heat. Add onion; sauté until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro.