Chicken Chili

This recipe was given to me by my mother, who won her church chili cook-off with it.  I have made some modifications to lighten it up but my family didn’t notice.  Next year I will double this which will allow me to freeze 3 meals worth to spread over the winter. 

1 2 pound rotisserie chicken, diced (or 3 cups diced, cooked chicken)
1 T olive oil
2 Medium Onions, chopped
4 Cloves Garlic, minced
8 Oz Can chopped green chilies
1 ½ tsp EACH : cumin, oregano
¼ tsp EACH: ground cloves, crushed red pepper flakes
2  15 Oz cans white northern beans, rinsed and drained
6 Cups chicken broth
1 Cup Monterey Jack cheese, shredded
1 Cup 2% reduced fat cheddar cheese
1 Cup Salsa

1.       Heat oil in large pot over medium-high heat. 

2.       Add onions and sauté until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and crushed red pepper, and sauté 2 minutes. Add beans and broth and bring to a boil.  Reduce heat and simmer a few minutes. 

3.       Add chicken and 1 cup of Jack cheese and stir until cheese melts.  Season to taste with salt and pepper.

4.       Serve with salsa and remaining cheese.

Nutrition:  Makes 8 servings. 270 calories per serving; 11 g fat, 35 g protein, 13.5 g Carbs, 6.5 g fiber.  You can reduce the calories and fat a little by using cooked skinless, boneless chicken breast meat, but I’m not sure its worth the tradeoff in time.

So, why?                                   

  •         Makes a filling, satisfying main meal.
  •         The chicken and beans are both good sources of lean protein
  •         The beans also add a good portion of fiber and resistant starch which is good for weight loss
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