Creamy White Chili

Ingredients

2 15 oz cans no salt added great northern beans, rinsed and drained

1 Tbsp canola oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 ½ cups yellow onion, chopped

¾ cups chopped celery (about 2 medium stalks)

5 cloves garlic, chopped

1 tsp ground cumin

¼ tsp salt

3 cups unsalted chicken stock

1 4 oz can chopped green chiles

4 oz plain Greek yogurt

½ cup cilantro, chopped

Directions

• Mash 1 cup beans in a small bowl with a whisk or potato masher.

• Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. 

• Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.

• Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes.

• Remove from heat; stir in yogurt until melted. Serve topped with cilantro.

Nutritional information:

4 Servings

Serving Size: 2 cups

Calories: 380

Total Fat: 6 g

Saturated Fat: 0 g

Cholesterol: 70 mg

Sodium: 510 mg

Total Carbohydrate: 43 g

Fiber: 13 g

Protein: 41 g