White Chicken Chili

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 1 tablespoon olive oil
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped red or green bell pepper
* 1 can (14.5 ounces) diced tomatoes
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 1 cup fat-free refried beans
* 12 ounces cooked boneless skinless chicken breasts, shredded
* 1 cup canned no-salt-added black beans, rinsed and drained
* 2 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 teaspoon chopped fresh cilantro
* 1 teaspoon ground cumin
* 1 teaspoon lime juice
* ground black pepper
* 1/4 cup reduced-fat sour cream
* 1/4 cup reduced-fat cheddar cheese

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Directions
1.
HEAT the oil in a Dutch oven over mediumhigh heat. Add the celery, onion, and bell pepper and cook for 5 minutes, or until tender.
2.
STIR in the tomatoes and broth; bring to a simmer. Slowly stir in the refried beans until incorporated into the soup. Add the chicken, beans, chili powder, garlic powder, cilantro, cumin, and lime juice. Cover and simmer for 30 minutes, stirring occasionally. Season with pepper to taste.
3.
GARNISH each serving with 1 tablespoon sour cream and 1 tablespoon cheese.
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Nutritional Facts per serving
CALORIES 359.5 CAL

FAT 9.9 G

SATURATED FAT 3.3 G

CHOLESTEROL 83.1 MG

SODIUM 914.9 MG

CARBOHYDRATES 26.9 G

TOTAL SUGARS 5.3 G

DIETARY FIBER 8 G

PROTEIN 38 G