Saturday, February 1, 2014

White Bean Chicken Chili

Coming at you today is another one pot wonder. Nothing to say but…make it right now. Super lean meal, low in calories, high in fiber and full of flavor make this dish a super win in my book.


Cooking oil spray
2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
1 cup onion, finely chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon hot sauce
2 (4.5-ounce) cans diced mild green chilies
2 (15.5-ounce) cans cannellini beans, rinsed and drained
1 cup tomato, finely chopped
1 (14-ounce) can low sodium chicken broth
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup non-fat plain Greek yogurt


Heat a large Dutch oven, or soup pot, over medium-high heat. Coat pan with cooking oil spray. Add chicken to the pan and sauté for 10 minutes with onion and garlic – stirring frequently. Add spices, hot sauce, chilies, beans, tomatoes, broth and cilantro. Bring to a low boil and reduce heat to low. Simmer for at least 30 minutes (you can simmer longer for further infusion).  

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