Ingredients
1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
1 lime
3/4 c low fat, shredded monterey jack cheese
Directions
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
Nutrition Facts
- Calories 234.5
- Total Fat 6.3 g
- Saturated Fat 2.1 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 2.2 g
- Cholesterol 53.1 mg
- Sodium 537.3 mg
- Potassium 433.1 mg
- Total Carbohydrate 20.2 g
- Dietary Fiber 4.6 g
- Sugars 2.2 g
- Protein 25g
SmartPoints: 6