Ingredients
4 cups white beans (cooked*)
1 tablespoon olive oil
2 red pepper (chopped)
1 onion (large
chopped)
1 chopped green chili (can adjust to taste)
3 garlic (cloves
minced)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups chicken broth (low sodium)
2 cups milk
1% low-fat
1/4 cup cilantro
3/4 pound chicken (cooked and cubed)
6 corn tortillas (toasted and cut into 1 inch squares)
Steps
Wash hands with soap and water.
Sauté peppers and onion in olive oil.
Add green chili, garlic, spices and chicken broth. Simmer for 20 minutes.
Add milk, cooked beans, and cooked chicken. Allow to thicken before adding cilantro. Heat through.
Top chili with crisp tortillas before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 208 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 16 mg |
| Sodium | 96 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Vitamin D | 1 mcg |
| Calcium | 152 mg |
| Iron | 4 mg |
| Potassium | 677 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. White Chili. Recipe source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.