Spicy White Chili

                                                   From Better Homes and Gardens        
2 c. chopped onions
4 cloves minced garlic
2 Tbsp. olive oil
1 4.5 oz can diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15 oz. can chit kidney beans, rinsed and drained
2 14.5 oz. reduced sodium chicken broth
5 cups cubed cooked chicken
4 oz. Monterey Jack cheese shredded

Cook onions garlic in hot oil over medium heat for 5 or 6 minutes in a large dutch oven.  Stir in chiles, chili powder, oregano, and cayenne.  Cook 1 minute.  Mash one can of beans.  Add all beans and broth to dutch oven.  Simmer covered for 10 minutes.  Stir in chicken.  Cook about 10 more minutes.  Stir in cheese until melted.  Makes 8-10 servings.

355 calories per serving
13 g fat
27 g carbs
8 g fiber