White Bean Chicken Chili
1 teaspoon oil
1 medium onion, chopped
2-3 (1 pound) Gold’n Plump® Boneless Skinless Split Chicken Breasts, diced
3 cloves garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground cumin
3 cups chicken broth
1 cup shredded Monterey jack or pepper jack cheese
2 cans (15 ounces) cannellini or great northern beans, rinsed and drained
1 can (4ounces) diced green chilies
salt and pepper to taste
TOPPINGS
sliced green onions
chopped cilantro
sour cream
Over medium heat, sauté onions in oil until translucent in a medium saucepan. Add the chicken and garlic and cook until the chicken is cooked through.
Combine the cornstarch, cumin and the chicken broth. Add to the saucepan and bring to a boil. When the broth has thickened, turn the heat down to low and stir in the cheese until melted.
Add the beans and chilies and season to taste.
To serve, top with sliced green onions, chopped cilantro and sour cream.
Diced chilies come in mild, medium and hot. Adjust the heat for your family’s preference. Serve over rice or with tortilla chips.
Nutritional information based on 1/5 of recipe, but can easily serve 6.
- Serving Size
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Servings6
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- PER SERVING
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Calories330
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Calories from Fat23%
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Total Fat9g
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Saturated Fat4g
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Total Carbohydrate32g
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Protein35g
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Sugars2g
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Cholesterol65mg
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Dietary Fiber7g
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Sodium520mg
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- DAILY VALUE
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Vitamin A6%
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Vitamin C50%
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Calcium25%
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Iron26%
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- DIETARY EXCHANGES
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Starch/Bread2
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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