white bean chicken chili

I made this White Bean Chicken Chili the same week as Chicken Enchiladas because they had many of the same ingredients. It was great to be able to just buy more chicken while it was on sale, and to buy cilantro and a bag of onions and be sure that they wouldn't go bad before they were used up.

You can use different amount of each type of bean to suit your taste. White kidney beans are one of Dr. Oz's superfoods. They are high in fiber and help lower blood sugar, so use a lot of them!

White Bean Chicken Chili

Ingredients:
          1 1/2 cups shredded low fat Mexican cheese
          cilantro (optional)
          fat free or light sour cream (optional)
          4 chicken breast halves
          1 small can of chopped green chiles
          2 cans chick peas
          2 cans white kidney beans, aka Cannellini Beans
          2 cans pinto beans
          2 cups frozen corn
          8 cups chicken broth
          2 medium onions
          1 1/2 tbsp ground cumin
          2 tsp chili powder
          4 cloves of garlic, minced
          Salt to taste

Directions:
          Preheat oven to 300. Combine all but the first 3 ingredients in a large, oven-safe pot or dutch oven. Place chili in preheated oven at 300 for 45 minutes, or until chicken is cooked through.

          Once the chicken is fully cooked, pull the breasts out of the chili and pull into small pieces using two forks. Recombine the pulled chicken with the chili.

          Serve chili in bowls. Top with cheese, cilantro, and sour cream to taste.