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Chicken Chili with White Beans and Chipotles

Leigh Beisch
Yield Serves 4 (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.