This Chicken Chili is great with chopped green onions and Monterey Jack cheese served on top.
2 16-ounce packages dried navy beans
4 14.5-ounce cans fat free chicken broth
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
1 cup chopped onion
4 cups chopped, cooked, white chicken breast meat
2 4-ounce cans diced green chiles
1 cup water
1-1/4 teaspoon ground cumin
1 teaspoon salt
1 jalapeno pepper, seeded and minced (optional)
Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil.
Cover, reduce heat, and simmer for 2 hours. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
Recipe makes 12 cups.
Serving size: 1 cup
Calories: 248; Total Fat: 4g; Cholesterol: 26mg; Sodium: 816mg; Carbohydrates: 27g Protein: 26g; Fiber: 10g
Do you favor thick full-flavored chili? Let it sit in the refrigerator a day or two before serving.
For extra bulk and nutrition, add a cup of shredded zucchini to your chili. Your family will never know you're supplying them with extra vitamins!
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