Meals in Minutes- Soup/Chicken

Winter White Chili

Number of servings: 9
2 T Unsalted butter
1 c Chopped onion
2-4 oz cans Diced green chilies
2 c Chicken stock, more if desired
2-16 oz cans Navy beans. drained and rinsed
2 Garlic cloves, finely minced
4c Cooked chicken breast, diced
1/4 tsp Hot sauce (optional)
1 T Cumin and 1 T Oregano
1/2 c Fresh cilantro, chopped
1/2 tsp Ground white pepper
Pinch of red pepper flakes
1/2 c Low fat sour cream
1/2 c Fat free half and half

In a stock port or Dutch oven, melt butter over medium heat. Add onion, cook until softened. Add the green chilies, chicken stock, beans, garlic, chicken, hot sauce if using, cumin, oregano, cilantro, white and red pepper. Bring mixture to a boil and gently simmer for about 20 minutes. Remove the pot from heat and stir in sour cream, and half and half until smooth and well blended (add more chicken stock if you prefer the chili thinner).

*This chili was a hit at the Annandale Chili Cook-off!
Per Serving Size (1 cup): 
Calories: 273
Fat: 7 grams
Saturated fat: 3 grams 
Cholesterol: 66 milligrams
Sodium: 527 milligrams
Carbohydrate: 25 grams
Fiber: 5 grams
Protein: 29 grams