Chicken Chili Monterey

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.

Ingredients:
1 tablespoon cooking oil
1/2 cup chopped onion
Two cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon ground cumin
One, 15-ounce can reduced-sodium navy beans, great Northern beans, or white kidney beans, rinsed and drained
One, 14-1/2-ounce can reduced-sodium chicken broth
1-3/4 cups water
1/2 of a 4-1/2-ounce can (about 1/4 cup) diced green chile peppers
1-1/2 cups chopped cooked chicken
Two 6-inch corn tortillas, cut into thin, bite-size strips
1 to 2 tablespoons snipped fresh cilantro or parsley
1/4 cup shredded reduced-fat Monterey Jack cheese

Directions:
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 four 1-1/2-cup servings

Food exchanges: 1-1/2 Starch, 3 Lean Meat

Nutrition Facts per Serving:
Calories 301
Total Fat 11g
Saturated Fat 2g
Cholesterol 56mg
Protein 27g
Total Carbohydrate 26g
Dietary Fiber 6g
Sodium 472mg