Simple White Chicken Chili

Published on January 17, 2018

• 1 teaspoon olive oil

• 1 medium yellow onion, diced

• 1 poblano pepper, diced

• 2 cloves garlic, minced

• 1 (32 ounce) container chicken broth

• 1 ½ pounds shredded cooked chicken breast

• 2 (15.5 ounce) cans washed and drained no-salt-added navy beans

• 1 (10 ounce) package frozen corn

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon ground black pepper

• salt to taste

1. Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.

2. Reduce heat and simmer for 10 minutes.

I Made It

Nutrition Facts (per serving)

335Calories8g Fat33g Carbs34g Protein

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Nutrition FactsServings Per Recipe8Calories335% Daily Value *Total Fat8g10%Saturated Fat2g10%Cholesterol67mg22%Sodium1085mg47%Total Carbohydrate33g12%Dietary Fiber7g24%Total Sugars3gProtein34gVitamin C8mg38%Calcium73mg6%Iron3mg18%Potassium582mg12%

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