White Chicken Chili - from Karen

White Chicken Chili – from Karen
Serves 8
3 Points value

1 can chicken broth (original recipe called for 4 cups, I thought it was too soupy)
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 15oz cans Great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, diced
1 Tbsp ground cumin (I use cumin seed and crush it with a mortar & pestle, you can use a rolling pin also)
2 cloves garlic, minced
1 tsp chili powder
1 cup frozen corn kernels (white is nice if you can find it)
½ cup fat-free sour cream
½ tsp salt
Cilantro for garnish
Lime wedges for garnish

Sauté the chicken and onion in a pan sprayed with PAM. (if it’s too dry add a little of the chicken broth) Add the remaining broth, beans, zucchini, cumin, garlic, and chili powder. Cook on medium until the chicken is cooked through and the vegetables are tender, about ½ to 1 hour. (I like it cooked down a bit. When I double or triple the recipe it takes longer to do that!)

Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt & pepper. Serve garnished with cilantro and lime wedges.

Per serving: 193 calories, 3g fat (1g sat fat), 264mg sodium, 6g fiber