White Chicken Chili with Tomato Salsa


Eating healthy is a must for every one. And here is a diabetic recipe that hits the spot when you have a taste for lean protein and vegetables.Leftover of rotisserie chicken and canned chicken broth can speed up the times you spend making this amazing chili. Serve it with a dollop of salsa and sprinkle of shredded reduced-fat cheddar cheese. The salsa is great with chicken or fish, too.

Serves 8

1 medium onion, chopped
1 teaspoon minced garlic
One 29-ounce can Goya Small White Beans, rinsed and drained (divided use)
4 cups fat-free low sodium chicken broth (divided use)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano leaves
2 Jalepeno chilies, seeded and diced
One 8-oz can whole kernel corn, drained
1 ½ cups cooked , chopped, skinless chicken breast
1 ½ cups chopped tomatoes
2 tablespoons chopped cilantro
½ teaspoon minced garlic
1 small red onion, chopped

In a large Dutch oven, sauté the onion and garlic over medium heat for 5 minutes or until tender, stirring constantly.

In a blender or food processor, blend 1 cup of the beans and 1 cup broth until smooth. Add to the Dutch oven, the remaining the beans, 3 cups broth, chili powder, cumin, oregano, chilies, corn and chicken. Gently stir and bring to a boil, then reduce heat and cook for 10-15 minutes.

Meanwhile, in a medium bowl, combine the tomatoes, cilantro, garlic and red onion to make the salsa topping. Top individual bowls with 2 tablespoons salsa and serve immediately.

Refrigerate remaining salsa for another use.

Cook’s Notes:
If you are in a rush, you can always use a  commercially prepared rotisserie chicken that can be found in the deli hot section of your local grocery store or supermarket.

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