This white chili recipe is healthy and super easy to make! This is a great way to repurpose chicken leftovers or to just whip up a hearty lunch for the week. The spices are guaranteed to keep you warm during the cold months.
This recipe was provided by the Baptist Health Cardiac Rehabilitation staff.
1 Tbsp. Olive Oil
2 Tbsp. minced garlic
1 large onion, chopped fine
2 (4-oz.) cans, green chilies, chopped
2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
3 cups chicken stock or broth
2 (15-oz.) cans white beans (Great Northern or Navy)
1 lb. (4 c.) diced, cooked chicken breasts
Reduced-fat cheese, grated (Colby, Monterey jack or cheddar)
Salsa or sour cream as desired
Pour oil into large sauce pot. Add onion, garlic, saute until lightly golden. Add chilies, cumin, oregano, cloves and pepper, stirring thoroughly. Follow with chicken stock or broth, beans and chicken. Bring mixture to a boil and simmer for 30-minutes. Spoon into bowls and top with salsa, cheese and sour cream as desired. Serves 8.
Learn more about the Baptist Health Cardiac Rehabilitation Program.