Easy White Chicken Chili

Ingredients

• 1 pound lean ground chicken


• 1 medium onion, chopped


• 2 cans (15 ounces each) cannellini beans, rinsed and drained


• 1 can (4 ounces) chopped green chiles


• 1 teaspoon ground cumin


• 1/2 teaspoon dried oregano


• 1/4 teaspoon pepper


• 1 can (14-1/2 ounces) reduced-sodium chicken broth


• Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Directions

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles.


• Pour one can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired.
  Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.