White Bean-Chicken Chili

Prep: 4 minutes; Cook: 22 minutes. To get 3 cups of frozen chopped cooked chicken, buy a 20-ounce package. You'll have about 2 cups of chicken left over for another use.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.3g
  • Carbohydrate: 23.5g
  • Fiber: 6.1g
  • Cholesterol: 58mg
  • Iron: 2.1mg
  • Sodium: 920mg
  • Calcium: 187mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup frozen chopped onion
  • 2 teaspoons bottled minced garlic
  • 2 (15.5-ounce) cans cannellini beans, undrained
  • 3 cups frozen chopped cooked chicken
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons salt-free Mexican seasoning
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes.
  2. Mash one can of beans in a small bowl with a fork. Add mashed beans, remaining can beans, and next 4 ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Add cheese; simmer 5 minutes, stirring constantly.
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