Delightfully Light and Fiber Rich Chicken and White Bean Chili
Ingredients
- 1 pound chicken breasts, boneless, skinless and sliced into strips
- 1 teaspoon olive oil
- 2 cups onions, chopped
- 1 tablespoon fresh garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 3 cups reduced-sodium chicken broth, I used Swanson’s
- 1 medium russet potato, peeled and chopped
- 1 (15 oz.) can hominy, rinsed and drained
- 1 (15 oz.) can cannellini beans (white kidney beans), rinsed and drained
Instructions
- In a large nonstick pan, over medium-high heat, saute the chicken for 4-5 minutes per side until cooked through. Remove chicken. Let cool slightly, cut into cubes. Set aside.
- Heat olive oil in pan. Add onions and cook about 3 minutes, until soft. Stir often. Mix in garlic, oregano, cumin, coriander and white pepper. Cook for 1 minute.
- Stir in broth and potato. Bring to a boil, reduce heat and simmer until potato is tender, about 10 minutes.
- Add the cooked chicken, hominy and beans. Simmer for 10 minutes.
Nutrition
Serving: 1cupCalories: 256kcalCarbohydrates: 32gProtein: 25gFat: 3gSodium: 525mgFiber: 7gSugar: 4gPlus Points: 6