OAMC White Chicken Chili

1 cup reduced fat chicken broth
2 medium onions
4 cloves garlic, minced
2 cups cooked, cubed chicken breast
1 (24-oz) can canned white beans, drained
2 (4-oz) cans chopped mild green chiles
1 tsp. ground cumin
1.5 tsp. ground cayenne
Juice of 1 lime
1/4 cup coarsely chopped fresh cilantro

Advanced Prep: Cook chicken meat; cut 1/2-inch cubes. Chop onions. Mince garlic

Preparation: Combine the broth, onions, and garlic in a large skillet over medium heat. Bring to a boil, and cook until the onions are soft. Remove from the heat, and cool. Meanwhile, combine the chicken, beans, chiles, cumin, and cayenne in a large bowl. Gently stir in the onion mixture. Pour into a freezer bag. label it, and freeze. Ina small freezer bag, combine the lime juice and cilantro. label it, attached it to the chili bag, and freeze.

To Serve: Thaw the meat mixture and the lime juice-cilantro mixture in the refrigerator at least 24 hours before serving. To serve, heat the chicken chili mix in a large sauce pan. Just before serving, stir in the lime juice and cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user TYMELMOM.