WHITE CHICKEN CHILI

This recipe and photo are from a diabetic magazine. The nutritional information they provided appears at the end of the recipe.

3 (15-oz) cans Great Northern Beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onion
1 1/2 cup chopped sweet peppers of your desired color/s
2 (4-oz) cans diced green chili peppers, undrained
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt, optional (best to omit if you have a problem with sodium)
1/4 tsp cayenne pepper
1 1/2 cups shredded Monterey Jack cheese, optional
Plain fat-free Greek Yogurt, optional
Fresh cilantro leaves, optional

In a 4 to 5-quart slow cooker, combine the first 11 ingredients (beans through cayenne pepper). Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

Remove chicken; shred using two forks. Return to cooker. To serve, top with your choice of any or all the optional ingredients listed.

Yield: 8 servings of 1 1/2 cups
Per serving: 239 calories, 3 g (0) g sat) fat, 41 mg cholesterol, 582 mg sodium, 32 g carbs (10 g fiber, 5 g sugar), 22 g protein

the file photo