White Chicken Chili

This recipe has become  a real go-to for me when I am looking for something easy and quick to make for dinner.  I normally have all of the ingredients on hand, and it is tasty and filling.

The inspiration came from a recipe I found in the book Hunger Free Forever.  The one change I made is to use a can of Kirkland Seasoned Chicken Breast instead of 2 fresh boneless, skinless chicken breasts.

I normally use white kidney beans but navy beans would work too.

Quite often we will eat the whole recipe and I call it 2 servings.  Tonight I want to have some brown rice with it, so I am calling it 4 servings, and will put half into the refrigerator for lunch one day soon.



White Chicken Chili

• 1 can Kirkland chunk chicken breast, drained
• 1-3/4 cups chicken broth
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• ½ of a 4-oz can chopped green chiles
• 2 cups canned white beans, rinsed and drained
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 2 green onions, thinly sliced, for garnish

1. Pour half of the chicken broth into a large saucepan and add the onion and garlic.
2. Bring to a simmer and cook until the onion starts to soften.
3. Add the chiles, stir, then add the remaining broth and beans.
4. Stir in the cumin, oregano, black pepper, salt and cayenne.
5. Bring to a boil and add the chicken. Cover and simmer for 5 or 6 minutes.
6. Serve garnished with sliced green onions.

Per 1/4th of the whole recipe.
Weight Watchers P+ = 4. 
Calories 187; Protein 21g; Carbohydrate 21g; Fat 2g; Fibre 6g.



Bubbling in the pan

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