White Chili
Cooking for 2
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Her hearty white chili is a delicious use of leftover grilled chicken, says Diana Mueller, Las Vegas, Nevada. “My husband loves it, and I appreciate its one-pan ease.”
SERVINGS: 3
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 35 min.
Ingredients:
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon olive oil
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2/3 cup 2% milk
- 2 tablespoons chopped green chilies
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 cup diced cooked chicken breast
- Shredded Monterey Jack cheese and sliced jalapeno peppers, optional
Directions:
In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired. Yield: 3 cups.