I found this recipe in 2001 on the label of a Bush’s beans can. I was happy that my husband liked it as much as I did, since he generally preferred beef or pork to chicken. This is a quick way to make a flavorful, filling meal. Based on four servings, each bowl has only 168 calories and 2.32 grams of fat.
WHITE CHICKEN CHILI
- One medium onion, chopped
- 3 Tblsp. olive oil
- 3 Tblsp. all-purpose flour
- 1-¾ cup homemade chicken broth (or 14.5 oz. can of broth)
- 2 tsp. ground cumin
- Two 16 oz. cans cannellini or great northern beans (Bush’s)
- 1-½ cups chopped cooked chicken breast
- Black pepper to taste
- Salt to taste (canned broth can be saltier – taste first before adding salt)
In a large saucepan, cook onion in oil for 4-6 minutes until onion is soft.
Whisk flour into ½ cup cold chicken broth. Add to onion and stir. Add remaining chicken broth, cumin, beans, chicken, pepper and salt. Bring mixture to a boil over medium high heat, then lower heat and simmer at medium low heat for 10 minutes until thickened, stirring occasionally.
Makes 4 servings. I like the spiciness of the recipe but for more heat, you could add some chili powder.