| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | Serves 8 to 10 |
Ingredients
- 1 can white canelli beans
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped (divided)
- 1 tablespoon oil
- 2 (4-ounce) cans chopped green chilies
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 4 cups shredded, cooked chicken breasts
- 3 cups Monterey Jack cheese, grated
Instructions
- Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
- In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.
- Serve topped with grated cheese.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 377 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 87 mg |
| Sodium | 579 mg |
Reviews
Made this Chili last Saturday and it was great. I’d been looking for a low-fat recipe and since I’m not a huge cheese lover, I decided to forgo the Monterey Jack and just added a little non-fat plain Greek yogurt to thicken it up a bit. My daughter was equally impressed and asked for the recipe.