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White Chipotle Chicken Chili

1 Tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3/4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1/2 cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Serves 6. Per serving: 360 calories, 41g protein, 33 g carbohydrate, 8 g fiber, 5 g total fat, 1g saturated fat, 85 mg cholesterol, 671mg sodium

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