White Chicken Chili:
1 teaspoon olive oil
3/4 pound ground chicken breast
3/4 cup canned navy beans, rinsed
1 teaspoon cumin
1/2 teaspoon white pepper
1/4 teaspoon salt
1/2 Tablespoon Ancho Chili Powder
1 pinch cayenne pepper
1/2 cup Chicken Stock
1/3 cup nonfat Greek yogurt
1/3 cup white cheddar cheese
1 clove garlic, minced
1/2 small onion, chopped finely
1/2 jalapeño chopped finely
8 Corn Taco Shells
Toppings:
Shredded lettuce
Chopped tomatoes
Chopped onions
Directions:
Heat olive oil in a skillet over medium heat and add the ground chicken breast. Break up the chicken while it cooks through and season with cumin, white pepper, salt, chili powder, and cayenne pepper. Add the onions, garlic, and jalapeno and sauté with chicken breast until soft. Add the navy beans and the chicken stock and bring to boil. Turn heat down and simmer for about 7-8 minutes until beans are heated through. Remove from heat, let cool for a few minutes, then add the Greek yogurt.
Fill 2 taco shells with the chili and top with shredded lettuce, chopped tomatoes, cilantro and onions.
Servings: 4 (2 tacos per serving) * Calories Per Serving: 444 * Fat: 11.6 g * Carb: 42.6 g * Fiber: 11.1 g • Protein: 43.6 g • Sugar: 3.1 g * Sodium: 567 mg * Cholesterol: 81 mg
