White Bean Chicken Chili: Comforting and Flavorful

🧂 Ingredients

• 2 Chicken Breast
• 1 Medium Onion
• 2 Cloves Garlic
• 1 Rib Celery
• 1 Carrot
• 1 Tablespoon Olive Oil
• 2 teaspoons Cumin
• 1 Tablespoon Chicken Bouillon Powder
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 32 Ounces Chicken Broth
• 2 Cups Water
• 31 Ounces White Beans

  2 - 15 ½ Ounce Cans
• 7 Ounces Green Chilies

  Canned

Instructions

• 1 Chop onions and garlic, celery, and carrots. Cut the chicken breast into
  bite-size pieces. Heat olive oil in a large saucepan or pot. Add chopped onions,
  garlic, celery, and carrots. Sauté for one minute.
• 2 Add Spices (Cumin, Chicken bouillon powder, Oregano, and Salt). Sauté for 30
  seconds to one minute to release the fragrance of the spices.
• 3 Add the chicken breast. Cook chicken over medium-high heat. Stir frequently, for
  4 to 5 minutes, or until the chicken is thoroughly cooked through. Don't worry
  if the spices stick some to the bottom of the pan. When the liquid is added, the
  spices will release.
• 4 Add the chicken broth and water. Bring to a boil, then turn down to simmer.
  Simmer for 10 minutes.
• 5 Add the beans and chilies. Bring back to a boil, then turn down to a simmer and
  simmer for at least 20 minutes.
• 6 Serve in bowls and top with green onions, low-fat sour cream, and cilantro.
  Enjoy!!!

Nutrition Info