White Chicken Chili
Deanna's 30-Minute White Chicken Chili
Serves 6 / SmartPoints per serving: ⑧ Ⓞ Ⓞ
Serving Size: About 2 cups
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4 cups (or 2 (15-ounce) cans) reduced-sodium, fat-free chicken broth
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1 pound boneless, skinless chicken breast
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Non-stick cooking spray
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1 large onion, chopped
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½ teaspoon salt
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2 (4.5 ounce) cans diced green chilies
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2 tablespoons flour
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1 (15 ounce) can chick peas, drained and rinsed well
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1 (15 ounce) can white beans (navy, cannellini or great northern), drained and rinsed well
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1 cup frozen corn kernels
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1 tablespoon cumin
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1 tablespoon dried oregano
Bring chicken broth to a simmer in a medium sauce pan. Add chicken breast and simmer, covered, until cooked through, about ten minutes. Remove chicken from broth and set aside on a plate to cool.
Meanwhile, heat a large non-stick pot over medium-low heat and spray with cooking spray; add onion; sprinkle with ½ teaspoon salt and cook, stirring frequently until transparent, about 10 minutes. Add chilies and flour and cook, stirring constantly for two minutes. Increase heat to high and add hot broth, about I cup at a time, stirring constantly until smooth. Stir in chick peas, beans, corn, cumin and oregano and reduce heat to medium-low. Chop or shred cooked chicken breast; add to chili and heat until warmed through.