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White Bean Chicken Chili

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level


    ¾ lb boneless, skinless chicken breasts, cubed

    ½ tsp salt

    ½ tsp pepper

    1 onion, chopped

    2 Tbsp olive oil

    1 tsp ground cumin

    1 tsp dried oregano

    3 (15.5-oz) cans no salt added cannellini beans, drained and rinsed

    1 (32-oz) carton less sodium chicken broth

    1 (8-oz) block Monterey Jack cheese, shredded

    ¼ cup chopped fresh cilantro


    1. Sprinkle chicken with salt and pepper. Cook chicken and onion in hot oil in a Dutch oven over medium heat 8 minutes or until chicken is browned and onion is tender.

    2. Add cumin, oregano, beans, and broth; bring to a boil. Reduce heat, and simmer 10 minutes; mash beans slightly in soup to thicken.

    3. Top each serving with cheese and cilantro.

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