Soup, Chili & Stew
White Bean and Chicken Chili
Servings and Ingredients
|1 tbsp. Hy-Vee Select olive oil|
|2 medium poblano peppers, seeded and chopped|
|1 large yellow onion, chopped|
|3 garlic cloves, minced|
|1 tbsp. ground cumin|
|1 tsp. coriander|
|1 (32 oz) box Hy-Vee 33%-less-sodium chicken broth|
|1 lime, juiced|
|2 c. shredded cooked chicken breast|
|2 (15 oz each) cans Hy-Vee great northern beans, drained and rinsed|
|2 tbsp. chopped cilantro|
- Heat oil in a large Dutch oven over medium-high heat. Add peppers, onion and garlic; sauté until softened, about 5 minutes. Stir in cumin and coriander.
- Add chicken broth and lime juice; bring to a simmer. Stir in beans and continue to simmer 5 minutes.
- Stir in chicken, beans and cilantro. Heat through.
180 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 25mg
- Sodium: 570mg
- Total Carbohydrates: 25g
- Protein: 16g
Vitamin A 6%
Vitamin C 100%
Hy-Vee weekly ad from the week of October 17, 2012.