White Chicken Chili
White Chicken Chili - a classic favorite with chicken, white beans, and plenty of veggies and spice. Creamy, comforting, and nutritious!
Servings: 6 servings
- 2-3 teaspoons olive or avocado oil
- 2 boneless skinless chicken breasts, cubed
- 1 small onion, diced
- 1/2 cup diced celery
- 2 cups diced bell peppers (about 2 peppers)
- 1 teaspoon minced garlic
- 2 1/2 teaspoons cumin
- 1/2 teaspoon ground ginger
- 2 tablespoons flour
- 1 cup lite coconut milk
- 2 14 oz cans great northern beans
- 1 1/2 cups low sodium chicken broth
In a large pot or dutch oven, heat 1 teaspoon of oil over medium high heat. Add chicken breast, season with salt and pepper, and cook until no longer pink. Set chicken aside.
Place remaining oil in the pot and add the onion, celery, and peppers. Cook, stirring, until beginning to soften, about 5 minutes. Add garlic and cook additional 1 minute.
Add spices and flour, stirring well. Cook for about 30 seconds. Whisk in the coconut milk, until thickened. Bring to a simmer and reduce heat.
Add the beans, broth, and chicken to the pot. Stir well and simmer for 10-15 minutes.
Calories: 279kcal | Carbohydrates: 36g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 813mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1615IU | Vitamin C: 67mg | Calcium: 92mg | Iron: 3.3mg