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Green Chile-White Bean Chicken Stew

Prep time 20 mins
Cook time 30 mins
Yield 8 servings (serving size: 1 2/3 cups stew, 1 tablespoon cheese, 1 tablespoon sour cream, and about 1 teaspoon green onions)
Save time by using a rotisserie chicken for the diced cooked chicken.

Ingredients

  • 1 teaspoon canola oil
  • 1 cup diced onion (about 1 medium)
  • 2 garlic cloves, minced
  • 3 (4.5-ounce) cans chopped green chiles, undrained
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 (32-ounce) container fat-free, less-sodium chicken broth
  • 3 cups diced cooked chicken breast
  • 1 cup frozen corn, thawed
  • 1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons sliced green onions

Nutrition Information

  • calories 216
  • caloriesfromfat 26 %
  • fat 6.2 g
  • satfat 2.8 g
  • protein 24.6 g
  • carbohydrate 19.1 g
  • fiber 4.9 g
  • cholesterol 56 mg
  • iron 2.1 mg
  • sodium 719 mg
  • calcium 124 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in green chiles and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

  2. Ladle soup into individual bowls, and top evenly with cheese, sour cream, and green onions.

Oxmoor House Healthy Eating Collection