Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 (14.5 ounce) cans chicken broth
• 2 cups chopped cooked chicken breast
• 2 (15 ounce) cans white beans
• 1 cup shredded reduced-fat Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 avocado, chopped

Instructions

1. Heat the oil in a large saucepan over medium-low heat.
2. Slowly cook and stir the onion until tender.
3. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano, chili powder, salt, pepper and cayenne pepper.
4. Stir and cook until tender for about 2 minutes.
5. Mix in the chicken broth, white beans, and chicken.
6. Simmer 20 minutes, stirring occasionally.
7. Remove the mixture from heat.
8. Slowly stir in the cheese until melted.
9. Top each serving with fresh cilantro and avocado.
10. Serve warm.
11. Optional: Top with reduced fat sour cream and whole wheat blue corn tortilla chips or homemade cornbread.

Nutrition Info and Tips