White Chili

2 Tbsp. olive oil
6 cups chicken broth
1 cup chopped onion
1 can (15 oz) whole kernel corn
1 lb. chicken breast without skin, chopped
½ cup dry wild rice
1 tsp. garlic powder
1 green bell pepper, diced
1 tsp. ground cumin
1 can (15 oz) white beans, drained
Directions: In a large pan, over medium heat, heat oil and add onion and chicken. Cook until chicken is browned throughout and internal temperature reached 165 degrees. Add remaining ingredients to pan. Mix well, cook just below boiling for 30-40 minutes, until rice is tender.

Makes about 8 servings (1 ½ cup each). Per 1 serving: 270 calories,
7 g fat, 20 g protein, 28 g carbohydrate, 5 g fiber,  970 mg sodium

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s