Chili

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 3 lbs boneless skinless chicken breasts
• 1 medium onion, chopped
• 2 teaspoons garlic powder (or equivalent fresh or dried minced garlic)
• 1 tablespoon vegetable oil
• 3 (15 1/2 ounce) cans great northern beans, rinsed and drained
• 1 (32 ounce) carton swanson chicken broth (light, low fat, low sodium)
• 2 (4 ounce) cans chopped green chilies
• 1 (4 ounce) can mushrooms, sliced and drained, chopped
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 (8 ounce) packages light cream cheese (or neufchatel)
• 1 cup low-fat milk, and 1/3 cup flour shaken vigorously

Recipe

recipe

• 1 directions:.
• 2 in a large saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.
• 3 in stock pot, combine chicken, beans, broth, chilies, mushrooms, and seasonings.
• 4 bring to a boil.
• 5 reduce heat; simmer uncovered, for 30 minutes.
• 6 remove from heat; stir in cream cheese, and slightly thicken with milk and flour being careful not to turn it into a gravy consistency.
• 7 approximately 2950 cal. per pot or 325 cal. each ¾ cup serving.
• 8 if you are not concerned with calorie counts add a second package of cream cheese for a richer creamer chili.