Chicken Chili With White Beans and Chipotles |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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White beans and chicken pack this hearty stew with more than 40 grams of protein and 17 grams of fiber. GOOD TO KNOW: Beans are a great source of fiber. Beans mixed with rice are a great source of complete protein. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 teaspoon ground cumin |
3 (15 1/2 ounce) cans great northern beans, rinsed and drained |
2 cups reduced-sodium fat-free chicken broth |
1 (7 ounce) can chipotle chiles in adobo |
2 cups diced cooked chicken breasts |
1 tablespoon chopped fresh cilantro |
Directions:
1. Heat oil in a nonstick saucepan over medium heat. Add onion; saute until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro.
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