White Chicken Chili

This recipe is courtesy of Louisiana Cookin’


  • 1 tablespoon olive oil
  • 2 pounds skinless, boneless chicken breasts, diced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 (14 1/2-ounce) cans chopped tomatoes, with their juice
  • 2 (14 1/2-ounce) cans fat-free chicken broth
  • 2 (4-ounce) cans chopped green chiles
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 2 (11-ounce) cans cannelloni beans, drained
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat Monterey Jack cheese

Coat a large pot with nonstick cooking spray. Add olive oil and cook diced chicken breasts until done, stirring.

Remove chicken from pan; set aside. Add onion and garlic to pan and sauté until tender. Stir in tomatoes, chicken broth, green chiles, oregano and cumin and add chicken. Bring to boil, reduce heat, and simmer for 20 minutes. Add beans and cook until heated. Add lime juice and pepper. Serve into bowls and top with cheese.


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