Ingredients
Ingredients
Cooking spray
1 store bought rotisserie chicken
2 cups finely chopped onion
4 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
2 (15.5-ounce) cans cannellini beans, do not drain, use liquid from can (such as Goya)
2 or two boxes of Pacific, free range organic chicken broth., or another brand of chicken broth
1/2 teaspoon hot pepper sauce, or 1/2 teaspoon chile garlic sauce.,
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion
Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Nutritional Information Calories: 233 (23% from fat) Fat: 5.9g (sat 3.1g,mono 1.6g,poly 0.5g) Protein: 32.7g Carbohydrate: 11.7g Fiber: 4.4g Cholesterol: 78mg Iron: 3.2mg Sodium: 594mg Calcium: 180mg
