White Chicken Chili


1 pound boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chiles

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup shredded Monterey Jack cheese

Sliced jalapeno pepper, optional


In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.


1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.