White Chicken Chipotle Chili

White Chicken Chipotle Chili
by: Karen

Serves 6

Ingredients

1 tbsp extra-virgin olive oil

1 large onion, chopped

4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks

2 tsp chili powder

2 tsp ground cumin

Salt and black pepper

3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed

2 cups reduced-sodium chicken broth, divided

1 tsp canned chipotle chili, seeded and minced

1⁄2 cup nonfat half-and-half (I used whole milk instead)

Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Instructions

1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Nutritional Information:

360 calories

41g protein

33 g carbohydrate

8 g fiber

5 g total fat

1g saturated fat

85 mg cholesterol

671mg sodium