White Chicken Chili

LINDA’S KITCHEN

This chili recipe is estimated to contain 280 mg of calcium per serving…a great dish to eat if you’re calcium deficient.

YIELD

6 Servings

ACTIVE TIME

15 minutes prep, 40 minutes cook

TOTAL TIME

55 minutes

CATEGORIES

chicken breast, white beans


INGREDIENTS

      • 2 teaspoons extra virgin olive oil
      • 2 pounds chicken breast, cubed
      • 3/4 cup onion, diced
      • 2 cloves garlic, minced
      • 46.5 ounces (3 cans) great northern white beans, drained
      • 8 ounces (2 cans) green chilies, chopped
      • 14.5 ounces organic low sodium chicken broth
      • 1 teaspoon sea salt
      • 1 teaspoon oregano
      • 1/2 teaspoon white pepper
      • 1/2 teaspoon cayenne pepper
      • 1/2 cup unsweetend almond milk
      • 1 cup greek yogurt
    • 1/2 cup cheddar cheese, shredded

INSTRUCTIONS

      1. In a stock pot, brown chicken, onion, and garlic in olive oil until cooked through.
      1. Stir in beans, broth, chilies and seasonings.
      1. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
      1. Remove from heat, stir in greek yogurt and almond milk.
    1. Add shredded cheese to the top and serve.

NOTES