White Chicken Chili

Name: White Chicken Chili
Ingredients: 1 12 lbs boneless skinless chicken breasts, cut into bite-sized chunks; 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 12 teaspoons dried oregano; 14 teaspoon chili powder; 14 ounces chicken broth; 10 ounces Ro-Tel tomatoes, drained; 30 ounces canned great northern beans, drained; 1 -2 teaspoon Splenda sugar substitute; 2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese); salt, to taste; pepper, to taste; fat free sour cream (optional); green onion, sliced (optional)

15 ingredients

10 steps

Ingredients

1 12 lbs boneless skinless chicken breasts, cut into bite-sized chunks
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 12 teaspoons dried oregano
14 teaspoon chili powder
14 ounces chicken broth
10 ounces Ro-Tel tomatoes, drained
30 ounces canned great northern beans, drained
1 -2 teaspoon Splenda sugar substitute
2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese)
salt, to taste
pepper, to taste
fat free sour cream (optional)
green onion, sliced (optional)

Directions

1

Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high.
2

Add onion, and cook till slightly translucent, about 2-3 minutes.
3

Add chicken and garlic.
4

Saute until chicken is cooked though.
5

Add cumin, oregano, chili powder, chicken broth, Ro-tel, beans, and Splenda.
6

Simmer for 20 minutes.
7

Turn off heat, and stir in cheese.
8

Salt and pepper to taste.
9

Serve hot.
10

Top with fat-free sour cream and sliced green onions if desired.