White Chili

This recipe has been a favorite of Good Bodies' trainers and clients for over 14 years.  Even though this recipe looks heavy on the hotter spices (green chiles, cayenne pepper), when combined with the fat-free sour cream, it is just the right amount of spice without numbing your mouth. Enjoy!

1 pound Dried Great Northern Beans, rinsed, picked over
2 pounds Chicken Breast, boneless
1 Teaspoon Olive Oil
2 Medium Onions, chopped
4 Cloves Garlic, MInced
8 Ounces Green Chiles, chopped
2 Teaspoons Ground Cumin
1-1/2 Teaspoons Dried Oregano, crumbled
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Cayenne Pepper
6 Cups Fat-Free Chicken Broth
1 Cup Monterey Jack Cheese Lite, grated
1 Cup Fat-Free Sour Cream
1 Cup Fresh Cilantro, chopped

Place beans in large pot.  Add enough cold water to cover by at least 3 inches and soak overnight. Place chicken in large saucepan.  Add cold water to cover and bring to a simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove skin.  Cut chicken into cubes.  Drain beans.  Heat oil in same pot over medium-high heat.  Add onions and saute' until translucent, about 10 minutes.  Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne.  Add beans and chichen broth.  Heat and simmer until beans are very tender, stirring occasionally, about 2 hours. 

Add chicken and cheese to chili; stir until cheese melts.  Season to taste with salt and pepper.  Ladle chili into bowls. Serve with sour cream and cilantro.  (Can be prepared 1 day ahead.)
Contributed By: Pam Decker

Serving Size 16
Per serving:
Calories:  248.5
Fat: 7.6g
Cholesterol: 37mg
Carbohydrates: 23.3g
Protein 19.9 g
Sodium: 162mg