Healthy White Chicken Chili

If you're participating in our up-coming 15 Day Health Challenge we want to help! There will be plenty of yummy treats we are going to have to refrain from, so we want to give you some ideas of delicious, but wholesome, food that you CAN enjoy! With the cool and crisp days we've been having, comfort food can be an irresistible temptation.

I found a wonderful White Chicken Chili recipe on Pinterest and wanted to share with those of you taking part in our Health Challenge! It's very easy, only takes about 30 minutes to prepare and passes the "clean-eating" test!

Ingredients:

3 tablespoons olive oil
3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8 ounces canned green chilis, don't drain
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
4 cups shredded boiled chicken
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon lime juice
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper
1/2 teaspoon red chili flakes
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced (I didn't have fresh cilantro so I used dried, which is also fine!)

Directions:

To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
Add the cilantro and boil 1 minute.
Taste chili and add salt to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.