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Chicken Chili Monterey

Low Salt-Sodium Recipe


This white chili packs all the punch of the traditional bowl of red, and then some. For a distinctive look, use blue corn tortillas instead of the more traditional yellow ones.

Recipe Ingredients

1 tablespoon cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon ground cumin
15-ounce can reduced sodium kidney beans, (Navy, Great Northern, White) rinsed and drained
14-1/2-ounce can reduced sodium chicken broth
1-3/4 cups water
1/4 cup diced green chile peppers
1-1/2 cups chopped cooked chicken
2 6-inch corn tortillas, bite-size strips
1-1/2 tablespoon snipped fresh cilantro or parsley
1/4 cup shredded reduced fat Monterey Jack cheese

Recipe Directions

Chili In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in hot oil about 4 minutes or until onion is tender; stir in the chili powder and cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, water, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the chicken and cilantro or parsley. Heat through. Top each serving with tortilla strips and cheese.

Nutrition information per serving:
Recipe makes 4 servings
Serving size: 1-1/2-cup
Calories: 301; Total Fat: 11g; Saturated fat: 2g; Cholesterol: 56mg; Protein: 27g; Carbohydrates: 26g; Fiber: 6g; Sodium: 472mg
Food exchanges: 1-1/2 Starch, 3 Lean Meat

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