Chef Meg's White Chicken Chili

Name: Chef Meg's White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 tablespoon olive oil; 2 lbs boneless skinless chicken breasts, diced into 1-inch cubes; 1 onion, diced; 3 garlic cloves, grated; 1 teaspoon salt; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/8 teaspoon ground cloves; 1/8 teaspoon cayenne pepper; low sodium chicken broth; 2 cups frozen corn; 2 (4 ounce) cans green chilies; 1 lime; 3/4 cup low fat shredded monterey jack cheese

Submitted by ElizabethKnicely

"This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 12

ingredients

1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
1 onion, diced
3 garlic cloves, grated
1 teaspoon salt
1 teaspoon ground cumin
¹⁄₂ teaspoon chili powder
¹⁄₈ teaspoon ground cloves
¹⁄₈ teaspoon cayenne pepper
low sodium chicken broth
2 cups frozen corn
2 (4 ounce) cans green chilies
1 lime
³⁄₄ cup low fat shredded monterey jack cheese

directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.