White chili with salsa

10 servings

Ingredients

Quantity Ingredient
3 cans (10.5-oz.) Low-sodium chicken broth; divided
1 can (19-oz.) Cannellini beans; drained
1 can (16-oz.) Navy beans; drained
4 cups Choppd cooked chicken breast
1 cup Chopped onion
1 pack (16-oz.) Frozen white corn; thawed
1 can (4-oz.) Chopped green chiles
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
¼ teaspoon Ground red pepper
2 cups Tomatillo salsa or tomato salsa

Directions

Place 1 cup broth, ½ c cup cannellini beans, and ½ cup navy beans in container of an electric blender; cover and process until smooth.

Place bean mixture, remaining chicken broth, remaining beans, chicken, onion, corn, chile, cumin, oregano, and red pepper in a large Dutch oven.

Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top with salsa. Yield: 10 (1-cup) servings (13% calories from fat).

PER SERVING: CALORIES 249; FAT 3.5g; CARB 25.9g; PROTEIN 26.8g; CHOLESTEROL 58mg; SODIUM 297mg. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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