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Monday, February 15, 2010

White Chili

About 3 boneless, skinless, chicken breasts cut into 1" cubes
1 medium onion, chopped
2 cans great northern beans, rinsed and drained
1 can chopped green chiles
1 can chicken broth
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. granulate garlic
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1 cup(+) fat free sour cream
1/2 cup fat free evaporated milk

In a large sauce pan, cook the chicken, onions, garlic and pepper until the chicken is no longer pink
Add the beans, broth, chiles & seasonings
Bring to a boil
Reduce heat; simmer uncovered for 30 minutes
Remove from heat and stir in sour cream and evaporated milk
** If you double this recipe, do not double the chiles and cayenne pepper.
8 servings @ 3pts. each

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