Canned chicken would work well in this recipe.
- Nonstick cooking spray
- 2 cups finely chopped onion
- 1/2 teaspoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 1/2 teaspoon dried oregano
- 2 (4-ounce) cans chopped green chiles, undrained
- 2 pounds (32 ounces) cooked chicken breast, cut into bite-sized pieces
- 1 cup water
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 teaspoon hot pepper sauce
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro, optional
- 1/2 cup chopped green onions, optional
Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until
tender, stirring frequently. Stir in garlic powder, cumin, chile powder and dried oregano; sauté 1 minute. Stir in
chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans and
broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls;
sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro and 1 tablespoon green onions.
