White Chicken Chili
1 tablespoon olive oil
1 large onion, chopped
2 teaspoons chopped garlic
1 rotisserie chicken, boned, skinned and meat cut into bite-size chunks
1 cup chicken broth
1 (13.5-ounce) can cream of mushroom soup
2 teaspoons ground cumin
1 (4-ounce) can chopped green chiles
1 tablespoon ground cumin
3 (14.5 ounce) cans Great Northern beans
1 (14.5-ounce) can corn
1 cup (4 ounces) shredded Monterey Jack cheese
Heat the oil in a Dutch oven over medium heat. Sauté the onion until tender, about 5 minutes. Add garlic and sauté a minute more. Add chicken, broth, undiluted soup, chiles and cumin. Bring to a boil, and reduce heat to a simmer.
Mash beans from one can (this will thicken the chili). Add to pot with remaining beans and corn. Simmer 20 to 30 minutes. Top individually servings with cheese. Makes 12 servings.
Per serving: 291 calories (26 percent from fat), 8.5 g fat 3.0 g saturated, 2.6 g monounsaturated), 47 mg cholesterol, 23g protein, 31 g carbohydrates, 5.9 g fiber, 463 mg sodium.