White Bean and Chicken Chili
Prep Time
10mins
Time to Table
40mins
Servings
10 (1 cup per serving)
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 tablespoon ground cumin
- 1 teaspoon minced garlic
- 2 14 1/2 ounce cans low sodium chicken broth
- 16 ounce can garbanzo beans, drained and rinsed
- 16 ounce can navy beans, drained and rinsed
- 1/3 cup white rice
- 4 ounce can chopped chilies
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 2 1/2 cups cooked and diced chicken
- 1/3 cup Daisy Light Sour Cream
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 tablespoon ground cumin
- 1 teaspoon minced garlic
- 2 14 1/2 ounce cans low sodium chicken broth
- 16 ounce can garbanzo beans, drained and rinsed
- 16 ounce can navy beans, drained and rinsed
- 1/3 cup white rice
- 4 ounce can chopped chilies
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 2 1/2 cups cooked and diced chicken
- 1/3 cup Daisy Light Sour Cream
Directions
- In a Dutch oven heat the oil. Add the onion; cook and stir over medium heat, stirring occasionally, until the onion softens (4 to 5 minutes).
- Add the cumin and garlic; continue cooking, stirring constantly, for 1 minute or until fragrant.
- Add the remaining ingredients with the exception of the chicken and the sour cream. Over high heat, bring the chili to a boil (4 to 5 minutes); cover, reduce the heat to medium-low. Continue cooking, stirring occasionally, for 15 to 18 minutes or until the rice is tender.
- Stir in the chicken; heat through (2 to 3 minutes).
- Top each bowl with a dollop of sour cream. Add a sprinkle of shredded cheese and a sprinkle of cilantro, if desired. Refrigerate leftovers.
- Calories:244
- Cholesterol:34
- Dietary Fiber:15
- Protein:19
- Sodium:393
- Total Carbohydrate:27
- Total Fat:6
