White Chicken Chili

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.

• Servings: 4
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• 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.