White Chicken Chili

Ingredients:

3 chicken breasts

1 quart (4 cups) reduced sodium chicken broth

1 quart  (4 cups) low sodium chicken broth

Juice of 1 lime

1 garlic clove, chopped

1/2 cup onion, chopped

1 Tablespoon Olive oil

2 cans (15.5 oz. each, low-sodium) white navy beans (partially drained)

2 cans white corn

1 teaspoon each cumin, lemon pepper & chili

Pepper to taste

Garnish with sour cream, Monterey Jack cheese, tortilla chips, and salsa (optional)

Directions:

Boil chicken breasts in chicken broth until thoroughly cooked. Cut chicken into bite sized pieces (can chop chicken with food chopper) and return to broth. Squeeze the juice of one lime into the broth. Add spices (Adjust taste to your liking).

Sauté the garlic and onion in the olive oil and add to broth. Add the beans and corn. Heat for 20 minutes. Serve with tortilla chips, Monterey Jack cheese, sour cream, and salsa—if desired.

Serving= 1 cup (Makes 12 servings):

Calories: 211; Fat: 3.7 g (0.7 gm saturated fat); Sodium: 210 mg; Carbohydrate: 22 g; Fiber: 4.5 g; Protein: 21.2 g