Preparation time: 10
Cooking time: 30
From Eat, Shrink & Be Merry cookbook - the flavors of Mexico without the swine flu!!
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.
8 servings 309 cal; 4.1 fat; 9.3 fiber