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Office of County Executive
Mark A. Hackel

White Chicken Chili

Makes: 10 servings

4 cups white beans (cooked)
1 tablespoon olive oil
2 red pepper (chopped)
1 onion (large, chopped)
1 chopped green chili (can adjust to taste)
3 garlic (cloves, minced)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups chicken broth (low sodium)
2 cups milk, low-fat
1/4 cup cilantro
3/4 pound chicken (cooked and cubed)
6 corn tortillas (toasted and cut into 1-inch squares)

1. Sauté peppers and onion in olive oil.
2. Add green chili, garlic, spices and chicken broth. Simmer for 20 minutes.
3. Add milk, cooked beans and cooked chicken. Allow to thicken before adding cilantro. Heat through.
4. Top chili with crisp tortillas before serving.

Nutrition information per serving
Total Calories 210
Total Fat 5g
Protein 18g
Carbohydrates 2g
Dietary Fiber 5g
Saturated Fat 1g
Sodium 150 mg

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