White Bean Chicken Chili

Recipe By : Seattle Times, best 10 recipes of 1994

5 Points Per Serving

1 tablespoon olive oil

1 small onion -- peel/chop fine

2 medium garlic clove -- peeled/chopped

1 medium red bell pepper -- chopped fine

30 ounces white beans, canned -- undrained(two 15 oz. cans)

4 ounces green chiles -- canned/diced

1/2 teaspoon ground cumin

1 teaspoon chili powder

14 1/2 ounces chicken broth -- canned, low sodium

1/2 pound roasted chicken breast meat -- cut in 1/2 in. cubes

2 tablespoons lime juice

2 tablespoons cilantro -- minced

6 tablespoons salsa -- optional

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.

Serving Size : 6

Shared by: Vicki