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White Bean Chicken Chili
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Yield: 6 servings (1 point per serving for blue and purple, 8 points for green)

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Ingredients
  • 2 boneless, skinless chicken breasts, cooked (approximately 1 pound)
  • 4 cups chicken broth
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeds removed and diced
  • 2 cloves garlic, minced
  • 1 teaspoon extra virgin olive oil
  • 2 (15.5 oz.) cans of white beans
  • 1 (15 oz.) can of corn
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup reduced fat sour cream
Instructions

  1. Add 1 cup of white beans and 1/2 cup chicken broth to a Nutribullet, blender or food processor and puree. Set aside.

  2. Heat the olive oil in a Dutch oven or large pot. Add the onion and jalapeno. Cook for 5 minutes then stir in the garlic. Cook for 30 seconds.

  3. Add the remaining chicken broth, cumin, oregano, salt, pepper, chicken, white beans and corn. Bring to a boil, reduce heat and simmer for 10 minutes.

  4. Add the sour cream and stir until it is combined.