Chicken Chili Monterey
Low 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.
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
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.
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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