Rachel’s White Chicken Chili

by Rachel Jones

Yield: 6 servings Preparation Time: 25 minutes, divided

1. Sauté for 4-5 minutes until chicken is done:

  • 2 teaspoons extra virgin olive oil
  • 1-1/2 cups chopped onions
  • 4-6 cloves fresh garlic minced
  • 2 pounds boneless skinless chicken breast, cut into very small chunks

2. Stir into chicken and onion mixture and simmer for 30 minutes:

  • 2 cups chicken broth
  • 1/2 – 3/4 cups chopped jalapeno peppers or green chilies, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon oregano
  • Cilantro to taste

3. Stir in and cook for 10 more minutes:

  • 40 ounces canned (or 4 cups) cooked great northern beans, drained
  • Salt to taste if you are using your own dried, cooked beans

Garnish with cheese if desired. Serve with green salad, tortilla chips, salsa and sour cream.

Per serving: 433 Calories; 6g Fat (12.9% calories from fat); 52g Protein; 45g Carbohydrate; 10g Dietary Fiber; 92mg Cholesterol; 256mg Sodium. Exchanges: 2 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fat.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.