Chicken Chili
This is great with chopped green onions and Monterey Jack cheese served on top.
Ingredients:
One, (16 ounce) package dried navy beans
Four (14.5 ounce) cans fat free chicken broth
One onion, chopped
Two cloves of garlic, minced
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
4 cups chopped, cooked, white chicken breast meat
Two, (4 ounce) cans diced green chiles
1 cup water
1 teaspoon salt
One jalapeno pepper, seeded and minced (optional)
Directions:
Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
Recipe makes 12 cups.
Nutrition information per serving (1 cup):
Calories, 248
Fat 4g
Protein 26g
Carbohydrate 27g
Cholesterol 26mg
Sodium 816mg
Fiber 10g
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