White Bean and Chicken Chili

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Prep Time

10mins

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Time to Table

40mins

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Serves

10 (1 cup per serving)

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Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon ground cumin
  • 1 teaspoon minced garlic
  • 2 14 1/2 ounce cans low sodium chicken broth
  • 16 ounce can garbanzo beans, drained and rinsed
  • 16 ounce can navy beans, drained and rinsed
  • 1/3 cup white rice
  • 4 ounce can chopped chilies
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 2 1/2 cups cooked and diced chicken
  • 1/3 cup Daisy Light Sour Cream

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon ground cumin
  • 1 teaspoon minced garlic
  • 2 14 1/2 ounce cans low sodium chicken broth
  • 16 ounce can garbanzo beans, drained and rinsed
  • 16 ounce can navy beans, drained and rinsed
  • 1/3 cup white rice
  • 4 ounce can chopped chilies
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 2 1/2 cups cooked and diced chicken
  • 1/3 cup Daisy Light Sour Cream

Directions

  1. In a Dutch oven heat the oil. Add the onion; cook and stir over medium heat, stirring occasionally, until the onion softens (4 to 5 minutes).
  2. Add the cumin and garlic; continue cooking, stirring constantly, for 1 minute or until fragrant.
  3. Add the remaining ingredients with the exception of the chicken and the sour cream.
  4. Over high heat, bring the chili to a boil (4 to 5 minutes); cover, reduce the heat to medium-low. Continue cooking, stirring occasionally, for 15 to 18 minutes or until the rice is tender. Stir in the chicken; heat through (2 to 3 minutes).
  5. Top each bowl with a dollop of sour cream. Add a sprinkle of shredded cheese and a sprinkle of cilantro, if desired. Refrigerate leftovers.
  • Calories:244
  • Cholesterol:34
  • Dietary Fiber:15
  • Protein:19
  • Sodium:393
  • Total Carbohydrate:27
  • Total Fat:6

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