Chicken White Bean Chili
1 Tbsp olive oil
1 small red onion, diced
2 stalks celery, chopped
2 (15.5 oz) cans great northern beans, drained & rinsed, divided
1 lb boneless, skinless chicken breasts, diced
1 (14 oz) can 33% less sodium chicken broth
1 (4 oz) can chopped green chilies, undrained
1/4 tsp pepper
1/2 cup non-fat sour cream
2 Tbsp whole-wheat flour
In a stockpot, heat oil over medium-high. Sauté red onion & celery 3-5 minutes, or until tender.
Place one can of beans into saucepan & mash slightly.
Add remaining beans, chicken, broth, chilies, pepper & bring to a boil.
Reduce heat to medium, cover & simmer soup 15 minutes.
In a small bowl, whisk together sour cream & flour until smooth.
Add mixture to soup. Cook 1-2 minutes, or until thickened, stirring throughout.
Encuentra la receta en español
Flavor it up! To increase flavor to this chili, try adding in some cumin, oregano, cloves, or even cayenne if you're wanting some spice!