Prep Time: 10 mins |Servings: 8 | Cooking : 15 mins
Ingredients:
3 tbsp chopped cilantro
8 tbsp shredded Monterey jack cheese
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp ground cumin
2 tsp chili powder
2 minced garlic cloves
1 sliced red pepper
½ sliced green pepper
4 cup low-sodium chicken broth
1 can diced tomatoes
2 cans white beans
1 can white chunk chicken
Directions:
- Place the chicken broth, tomatoes, and chicken in a large cooking pot
- Bring the mixture to a boil and then cover it to let it simmer
- While the mixture is simmering, take a nonstick frying pan, cover it in
cooking spray, and add the garlic, peppers, and onions - Fry the vegetables until golden brown or to your liking
- Add the contents of the frying pan to the cooking pot
- Add the cayenne pepper, oregano, cumin, and chili powder and cover
the mixture again - Raise the heat up to medium and let it simmer for about 10 more mins
- Ladle the chili into bowls and serve immediately.
Nutrition:
Calories 212, Fat 4g, Carbs 25g, Protein 19g