White Bean-Chicken Chili

(photo courtesy of Taste of Home)

I got a new cookbook for Christmas that I am loving so far. It is Cooking Light's Super Fast Suppers and they don't lie. All of the recipes are super fast and way easy. I feel like this will be a great cookbook for when we have kids someday and are busy but still want to eat well. Anyway, I made this chili tonight and it was delicious. Glendon liked it so much he requested I add it to the rotation. :o) The picture above isn't the exact recipe (I don't have a picture from the exact recipe) but you can get the idea from it. Enjoy!

Ingredients:

• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 (15.5 oz) cans cannellini beans, undrained
• 3 cups cubed chicken
• 1 (14.5 oz) can fat free, less-sodium chicken broth
• 1 1/2 teaspoons Mexican seasoning (I used taco seasoning that comes in a packet)
• 1/4 teaspoon salt
• 1 cup shredded Pepper Jack cheese, plus more for topping

Preparation:

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through. Place chicken in a bowl and set aside. Heat remaining oil in dutch oven. Add onion and garlic; saute 2 minutes.
2. Add beans, chicken, chicken broth, Mexican seasoning, and salt to the pan; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Add cheese; simmer 5 minutes, stirring constantly.
4. Top with additional pepper jack cheese and any of the following: low fat sour cream, chopped green onions, chopped fresh cilantro, salsa, or crumbled tortilla chips.

Yield: 6 servings (serving size: 1.5 cups)

Nutritional Items:

Calories: 285

Fat: 8.3g

Protein: 28.3g

Fiber: 6.1g

Cholesterol: 58mg

Sodium: 920mg