Light Chicken Chili

Original Recipe: American Heart Association Quick & Easy Cookbook.

This is a hearty white chili with chicken, Great Northern beans, and diced green chilies. It is also a quick cooking chili at only 30 minutes from start to finish. Mashing half of the beans thickens the soup and gives you that "cooked all day" taste. There are several variations of this recipe on "The American Heart Association's" website, but this version from the book is simple and delicious.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Lunch

Servings

Ingredients

1 pound Boneless Skinless Chicken Breasts
1 cup Onion chopped
1 teaspoon Minced Garlic (jar)
2 cups Low Sodium Chicken Broth
1 (4-ounce) can Diced Green Chiles
1 teaspoon Ground Cumin
½ teaspoon White Pepper or black is fine
¼ teaspoon Kosher Salt
2 (15½-ounce) cans No Salt Added Navy Beans or Great Northern beans

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Instructions

In a Dutch oven over medium heat, cook chicken and onion for 5 minutes. Add the garlic and cook for 30 seconds more. Stir in the remaining ingredients except the beans. Bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
Meanwhile, in a medium bowl, mash one can of the beans with a fork until smooth. Stir mashed beans and remaining can of whole beans into simmered chili. Continue to simmer for 5 to 10 minutes or until heated through.

Nutrition Facts

Light Chicken Chili

Amount per Serving

Calories

206

% Daily Value*

Fat

Cholesterol

Sodium

126

Carbohydrates

Fiber

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chicken Recipes, Chili Recipes, Dinner Recipes, Freezer Meals, Heart Healthy, Meal Prep Recipes, Quick Dishes

Food Groups ***Meat = 2 servings, Legumes = 1.5 servings

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