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WHITE BEAN CHICKEN CHILI
1 medium onion
3 tbsp olive oil
4 oz Old El Paso Peeled Chopped Green Chilies
3 tbsp all-purpose flour
2 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp corriander
32 oz great northern beans or white beans (two small cans)
14 1/2 oz canned chicken broth
1 1/2 cups chopped cooked chicken (or 2 large cans of the cooked all white meat chunks)
Finely chop onion. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and spices. Cook and stir for 2 minutes. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot.
*The original recipe didn't call for cayenne, chili powder or corriander. I added them after I tasted it. Use your own judgement and taste.
6 servings, 6 POINTS each (4 POINTS without chicken)
You can cut the points to 5 per serving by using 1 Tablespoon of oil rather than 3. The chili will still thicken nicely.
1 medium onion
3 tbsp olive oil
4 oz Old El Paso Peeled Chopped Green Chilies
3 tbsp all-purpose flour
2 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp corriander
32 oz great northern beans or white beans (two small cans)
14 1/2 oz canned chicken broth
1 1/2 cups chopped cooked chicken (or 2 large cans of the cooked all white meat chunks)
Finely chop onion. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and spices. Cook and stir for 2 minutes. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot.
*The original recipe didn't call for cayenne, chili powder or corriander. I added them after I tasted it. Use your own judgement and taste.
6 servings, 6 POINTS each (4 POINTS without chicken)
You can cut the points to 5 per serving by using 1 Tablespoon of oil rather than 3. The chili will still thicken nicely.