Ingredients for Low Fat White Chicken Chili
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts
- 1 diced onion
- 2 cloves minced garlic
- 1 (15-ounce) can Great Northern Beans
- 4 cups fat free chicken broth
- 1 (4-ounce) can diced green chilies
- 1-2 jalapeno peppers
- Salt to taste
- 1/4 teaspoon oregano
- 1 teaspoon cumin
- Cayenne Pepper, optional, to taste
- Black pepper to taste
- 1/2 cup fat free sour cream
- 1/4 cup fat free half and half
- 1 green bell pepper
- 1 (15-ounce) can cannellini beans
- 4 cups low-sodium chicken broth
- 1/2 teaspoon chili powder
- 1/2 cup light sour cream
- 1/4 cup light whipping cream
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How to Make Low Fat White Chicken Chili
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion, 2 cloves minced garlic, and 1 green bell pepper (diced). Sauté for 5-7 minutes, until softened.
- Add 2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes), and cook until browned on all sides.
- Stir in 1 (15-ounce) can of cannellini beans (rinsed and drained), 4 cups of low-sodium chicken broth, 1 (4-ounce) can of diced green chiles, 1-2 jalapeños (minced – adjust to your spice preference), 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon oregano, and salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat and cook for 30 minutes, or until the chicken is cooked through and the flavors have melded.
- Stir in 1/2 cup light sour cream and 1/4 cup light whipping cream. Heat through, stirring frequently, until heated but not boiling (about 5 minutes). Do not boil.
- Serve hot, garnished with your favorite toppings such as shredded cheese, avocado, or cilantro. Enjoy over rice or on its own!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
15g
Fat
5g
Carbs
7g
