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White Bean-Chicken Chili

Yield 6 servings (serving size: 1 1/2 cups)
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.

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

Nutrition Information

  • calories 284
  • caloriesfromfat 26 %
  • fat 8.3 g
  • satfat 4.2 g
  • monofat 0.6 g
  • polyfat 0.7 g
  • protein 28.3 g
  • carbohydrate 23.5 g
  • fiber 6.1 g
  • cholesterol 58 mg
  • iron 2.1 mg
  • sodium 920 mg
  • calcium 187 mg

How to Make It

  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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