Packing an antioxidant punch, White Chicken Chili is a superfood for the Super Bowl
01/28/2014 1:00 PM
01/28/2014 9:31 PM
White Chicken C hili
Makes 6 servings
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2- to 3/4-inch cubes
3 cloves garlic, minced
1 onion, chopped
1 (4-ounce) can chopped green chilies, rinsed and drained
2 (14.5-ounce) cans fat-free, low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1/8 teaspoon cayenne pepper
3/4 cup frozen petite white corn, partly thawed
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 tablespoons minced cilantro
6 tablespoons shredded Monterey Jack cheese, divided, optional
1 green onion, chopped, optional
Pour olive oil into Dutch oven and heat over medium-high heat. Add chicken, garlic and onion and cook, stirring frequently, until chicken is no longer pink and onion is tender, about 5 minutes; drain.
Stir in chopped green chilies, broth, cumin, oregano and cayenne. Heat to a boil, reduce heat to low and simmer 15 minutes.
Stir in corn, beans and cilantro; simmer 5 to 10 minutes.
To serve, ladle into bowls and top each serving, if desired, with 1 tablespoon shredded Monterey Jack cheese and chopped green onions.
Per serving: 286 calories (19 percent from fat), 6 grams total fat (2 grams saturated), 50 milligrams cholesterol, 26 grams carbohydrates, 32 grams protein, 359 milligrams sodium, 5 grams dietary fiber.
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