White Chilli

8 Servings

2 tsp olive oil
4 boneless / skinless chicken breasts (approx 150g each) cubed
1.5 cups onions, chopped
1 cup celery, chopped
2 tsp garlic, minced
1 tbsp chili powder
2 tsp ground cumin
2 tsp oregano
0.5-1 tsp coriander
0.25 cup flour
3 cups low sodium chicken broth
1 can evaporated low fat milk
2 cans (approx 19oz) navy beans drained and rinsed
1 can (4oz) chopped green chilies
salt & pepper, cayenne pepper to taste
2 tbsp minced fresh cilantro
1 cup sour cream

This can be topped with cheese / green onion not included in calories

Cook chicken in EVOO until just cooked (do not let brown).
Add onions, celery, garlic and continue to cook on med-high heat until softened.

Add chili powder, cumin, oregano and coriander and mix well

Sprinkle flour over the mixture and toss until coated

Stir in broth and mil, heat until the mixture comes to a boil and reduce heat leaving to simmer on medium heat for 5-8 mins

Add navy beans, green chilies, salt, pepper & cayenne reduce heat to medoim-low and allow to simmer for 20 mins.

Stir in sour cream and cilantro just before serving

Number of Servings: 8

Recipe submitted by SparkPeople user FALLENPIXELS.