White Chicken Chili

Get three food groups in one delicious and hearty soup.

Yield

6 Servings

Serving size

1 1/2 cups

Rating

3.38 of 5 (39 ratings)

Food groups

• Dairy: 1/4 cups
• Protein Foods: 1 ounces
• Vegetables: 1 cups

Ingredients

• 2 tablespoons olive oil (or cooking oil of choice)
• 1 medium onion, finely chopped
• 1 can (4 ounces) green chilies, drained
• 2 cans (15.5 ounces each) low-sodium Great Northern Beans
• 1 can (14.5 ounces) low-sodium chicken broth
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 1/2 cups cooked chicken, cubed
• 1/2 cup mozzarella cheese, shredded
• fresh parsley (optional for garnish)

Directions

1. Wash hands with soap and water.
2. Heat oil in a large saucepan.
3. Add onion and cook until tender.
4. Add green chilies, beans (do not drain), chicken broth, garlic powder, pepper, ground cumin, and chicken.
5. Bring to a boil.
6. Reduce heat and simmer for 10 minutes or until desired thickness.
7. Serve hot, topped with cheese.
8. Add parsley if desired.

Nutrition per serving

Notes

To reduce sodium content of soups, drain and rinse canned beans, use low-sodium broth, and add your own spices instead of using a seasoning packet.

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Source

Recipe by: University of Nebraska at Lincoln — Nebraska Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/white-chicken-chili. Federal works are public domain in the United States.