White Chicken Chili



1 Tbsp. canola oil
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 15 oz. cans cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
3 cups cooked, diced Rotisserie chicken meat
1 4 oz. can diced green chiles
1/4 tsp. cayenne pepper
2 tsp. cumin
1 tsp. oregano
kosher salt and pepper to taste
1 cup shredded Monterey Jack cheese (optional)
4 sliced green onions (optional)

1. Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.

Garnish with shredded cheese and onions and serve with sweet cornbread

Makes 8 servings

Nutrition Facts
Per serving: 310 calories, 5 g fat, 45 mg cholesterol, 37 g carbohydrate, 9 g fiber, 30 g protein, 4% Vitamin A, 12% Vitamin C, 13% calcium, 29% iron .