2 tsp olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut into 1-inch cubes
1 1/2 C chopped onions
1 C diced celery
2 tsp minced garlic
1 tbsp chili powder
2 tsp each ground cumin and dried oregano
1/2 tsp ground coriander
1/4 C all-purpose flour
3 C chicken broth
1 can (14 oz) evaporated 2% milk
2 cans (19 oz) white kidney beans, drained and rinsed
1 can (4.5 oz) chopped green chilies
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
1 C light sour cream
2 tbsp minced fresh cilantro
* Heat olive oil in a large, non-stick soup pot over med-high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery, and garlic. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.
* Add chili powder, cumin, oregano, and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes.
* Add navy beans, green chilies, salt, pepper, and cayenne pepper to chicken mixture. Reduce heat to med-low. Cover and simmer for 15 minutes, stirring occasionally.
* Remove chili from heat. Stir in sour cream and cilantro.
309 cal; 4.1 fat; 9.3 fiber