Southwestern White Chili

This recipe is very versatile and is a great one for using up leftover chicken or turkey. It’s also a pretty lean and nutritious meal that could easily be frozen so that you can have it ready to heat up on a busy winter evening! My dad is absolutely in love with this stuff.

Southwestern White Chili

2 tablespoons unsalted butter
1/2 medium onion, diced
2 cloves garlic, minced
2 tablespoons flour
2 14-ounce cans low sodium chicken or turkey broth
2 cups shredded cooked turkey or chicken
2 15-ounce cans of your favorite white beans, drained and rinsed (cannelloni, navy, great northern)
1 7-ounce can diced green chilies, drained
2 tablespoons ground cumin
2 teaspoons fajita seasoning
Salt and pepper to taste
Fresh cilantro, chopped
Low-fat sour cream

In a large heavy saucepan over medium heat, melt the butter and add the diced onion and minced garlic. Saute until fragrant, about 2 minutes. Sprinkle the flour over the onion, and stir, allowing the flour to form a paste and cook for about 3 minutes. Gradually add the chicken broth, stirring constantly so that the mixture is smooth. Allow the mixture to come to a boil and thicken – it should take about 5 minutes.

Add the turkey or chicken, the beans, and the green chiles, stirring them into the broth. Season with cumin, fajita seasoning, and salt and pepper. Make sure to check the seasoning yourself so that you can adjust it to your taste! Cover and allow to simmer for at least 20 minutes.

Serve hot, garnished with fresh cilantro and a dollop of sour cream. Cornbread is a great side to go with this dish. Enjoy!

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