Chicken and White Bean Chili

Chicken and White Bean Chili
Serve with your favorite toppings.

Serves 9

• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 - 14.5 ounce can chicken broth
• 1 - 18.75 ounce can tomatillos, drained and chopped
• 1 - 16 ounce can diced tomatoes
• 1 - 7 ounce can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 - 15 ounce can white beans
• Corn kernals from 2 ears fresh corn
• Salt to taste
• Ground black pepper to taste
• 1 lime, sliced

Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.

Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Serve with any one of these toppings: limes, cilantro, fat-free grated Cheddar cheese, avocado, fat-free sour cream, and baked tortilla chips.

Per Serving (does not include toppings): 181 Calories; 5g Fat (25.5% calories from fat); 1g Saturated Fat; 14g Protein; 21g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.