Friday Food: White Chicken Chili Recipe

It's always a good time for chili and there are endless options for customizing it and making it there own and this recipe is no exception.  Here we lay out a healthy baseline for you to start with and perfect to your liking.  Enjoy.

White Chicken Chili Recipe

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 15 oz. cans cannellini beans, drained and rinsed
• 1 15 oz. can navy beans, drained and rinsed
• 3 cups cooked, diced Rotisserie chicken meat
• 1 4 oz. can diced green chiles
• 1/4 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. oregano
• kosher salt and pepper to taste
• 1 cup shredded Monterey Jack cheese (optional)
• 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.
Garnish with shredded cheese and onions and serve with sweet cornbread.
Serves 8.

Per serving: 310 calories, 5 g fat, 45 mg cholesterol, 37 g carbohydrate, 9 g fiber, 30 g protein, 4% Vitamin A, 12% Vitamin C, 13% calcium, 29% iron