White Chili - Very Yummy to the Tummy

Prep Time: 50 minutes

1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tablespoon olive oil
1 Jalapeno pepper, minced (wear gloves when handling Jalapenos)
4 ounce can chopped green chilies, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1-1/2 cups low sodium chicken broth
2/3 cup cooked white kidney beans (could be plain white beans), rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese


Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeno, chilies, cumin, oregano, cayenne pepper and salt, then saute another minute. Stir in chicken broth, beans and chicken. Bring to boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.

Makes 3 (1-1/3 cup) servings.

(Per serving): Calories: 300, Fat: 14g, Saturated Fat: 5g, Protein: 25g, Carbohydrates: 19g, Fiber: 4g, Cholesterol: 13mg, Sodium: 647mg