White Bean-Chicken Chili

Try topping this delicious chili with chopped green onions and a sprinkle of Monterey Jack cheese.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 4.3g
  • Saturated fat: 1.0g
  • Protein: 19.4g
  • Carbohydrate: 19.6g
  • Cholesterol: 43mg
  • Iron: 3.6mg
  • Sodium: 554mg
  • Calories from fat: 18%
  • Fiber: 3.3g
  • Calcium: 121mg


  • Cooking spray
  • 1 cup chopped onion (about 1)
  • 1 garlic clove, minced
  • 2 (15-ounce) cans cannellini beans, drained and divided
  • 1 (4-ounce) can chopped green chilies, undrained
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped cooked chicken breast
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt


  1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté until tender. Add 1 can beans and next 5 ingredients.
  2. Mash remaining 1 can beans with a fork; add to chicken mixture in pan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
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