White Bean and Chicken Chili Blanca

I found this recipe in “Guide to Diabetes” while waiting in the doctor’s office.  We made it and it turned out to be very delicious! Thought I’d share 🙂

White Bean & Chicken chili Blanca

Nutrition Facts: (per serving)

Calories 240, fat 11 g (saturated fat 5 g), cholesterol 50mg, protein 19g, carbohydrates 15 g, fiber 4 g, sodium 290 mg, sugars 2g

Makes 10 servings

1 lb chicken tenders or boneless, skinless chicken breasts, cut into 1/2 – by 3-inch strips

Kosher salt and freshly ground black pepper

2 Tbsp extra-virgin olive oil

1 medium onion, diced (about 1 cup)

2 garlic cloves, minced

2 15 oz. cans white or Great Northern beans, drained and rinsed

1 cup corn kernels, fresh or frozen thawed

1 –oz. can chopped green chilies

2 tsp ground cumin

2 tsp pure chili powder

1/8 tsp cayenne pepper

3 cups water, plus more if needed

2 cups grated Monterey Jack cheese

2 Tbsp chopped fresh cilantro

  •  Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking.  Add the chicken pieces and cook, stirring, until browned, 2-3 min.  Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5-6 min.
  •  Add the beans, corn, chilies, spices, and water.  Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
  •  Add more water, ½ cup at a time, if the chili is too thick.  When the chili is done, taste and add more salt and pepper if needed.  Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.
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