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White Chili

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 medium onion, chopped
  • 1 (4-oz.) can chopped green chilies
  • 2 (16-oz.) cans Great Northern Beans, cooked (may substitute soaked dry beans; refer to “How to Cook Dry Edible Beans”)
  • 3 tsp. ground cumin
  • 3 c. cooked chicken or turkey, diced
  • 2 (14-oz.) cans reduced-sodium chicken broth
  • 2 c. Monterey Jack cheese or other cheese of choice
  • Cheese, chips, sour cream and salsa (optional)

Directions

Combine 3 c. of broth, onion, chilies, beans and cumin. Simmer for an hour. Add 1 to 1½ c. cheese and chicken. Cook until chili is thick and add additional broth as needed. Top with shredded cheese, nacho chips, sour cream and salsa if desired.

Makes 12 servings.

Per serving: 350 calories, 9 grams (g) fat, 42 g carbohydrate and 283 mg sodium.
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