Southwest White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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South Beach Diet Phase 1 Ingredients:
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1/2 teaspoon oregano leaves |
1/2 teaspoon cilantro leaf |
1/8 teaspoon ground red pepper |
1 tablespoon olive oil |
2 boneless skinless chicken breasts, cut into 1/2-inch cubes |
1/4 cup chopped onion |
1 cup fat-free chicken broth |
1 (4 1/2 ounce) can chopped green chilies |
1 (15 ounce) can white kidney beans, drained and rinsed (cannellini) |
shredded low-fat monterey jack cheese |
sliced green onion (to garnish) (optional) |
Directions:
1. Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
3. Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
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