Fitness 4 Home Superstore: Diet - White Chicken Chili

Protein, protein, protein! That's what this dish is all about. To add more variety in flavor, color and texture, add several different beans. You can use kidney, garbanzo (chickpeas) or black beans, or add more chopped vegetables, such as carrots and celery.

Ingredients
1 can (10 oz) white chunk chicken
3 C. cooked white beans
1 can (14.5 oz) low-sodium diced tomatoes
4 C. low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Cayenne pepper, to taste
6 T. shredded reduced-fat Monterey Jack cheese
2 T. chopped fresh cilantro
6 oz. baked tortilla chips (about 65 chips)
Beans and vegetables (if desired)

Directions

In a large soup pot, add the chicken, beans, tomatoes and chicken broth (if adding beans and vegetables, do so at this time). Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).

Serving: 2 cups, Fat: 5g, Calories: 376