White bean-chicken chili
Using high-fiber beans as a protein source for this soup keeps it budget friendly and gives it a nutrition boost. Ground chicken lends additional protein and is leaner than the more traditional ground beef. For toppers, nonfat Greek yogurt adds delightful tang without all the fat and calories of full-fat sour cream.
- 45 min.
- In a large pot, heat oil over medium-high heat. Add chicken, onion, chile peppers and garlic. Cook until meat is brown. Add chicken broth, beans, cumin and oregano. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
- Just before serving, stir in chopped cilantro. Serve topped with yogurt. If desired, garnish each serving with chile pepper slices and cilantro leaves. Serve with lime wedges.
*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
Nutrition facts per serving:
263 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 65 mg cholesterol, 573 mg sodium, 23 g carbohydrates, 6 g fiber, 2 g sugar, 21 g protein. Daily Values: 2% vitamin A, 13% vitamin C, 6% calcium, 16% iron.