• 2 teaspoons oil
• 4 boneless skinless chicken breast halves, chopped
• 1 large onion, chopped
• 3 carrots, chopped
• 2 garlic cloves, minced
• 2 - 14 ounce cans low sodium chicken broth
• 1 tablespoon chicken bouillon granules
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 3 - 16 ounce cans great Northern beans, rinsed, drained, and divided
• 1 - 4.5 ounce can chopped green chiles
• 2 tablespoons all purpose flour
• 1/2 cup 2% milk
• 1/4 cup chopped fresh cilantro
• Toppings: shredded reduced fat Cheddar cheese, reduced fat sour cream, sliced green onions

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring
constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.

Per Serving (per cup - does not include toppings): 218 Calories; 2g Fat (8.1% calories from fat); trace Saturated Fat; 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 24mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

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