MAKES 10 CUPS at 3 POINTS EACH
3 (4 oz) boneless, skinless chicken breasts, cooked and diced
1 C. onion, diced
3 garlic cloves, minced
2 cans (4 oz) diced green chilies
2 t ground cumin
1 t dried oregano leaves
32 oz. carton fat free chicken broth
3 cans (14 oz) white navy beans, rinsed and drained
1 C shredded Monterey Jack cheese
Cook chicken in a large sprayed skillet; then dice and transfer to a large soup pot. In a small skillet with a small amount of chicken broth, sauté onion and garlic until soft.
Stir in chilies and spices and continue sautéing for 3 more min. In large soup pot, stir together all chili ingredients expect for cheese. Bring to a boil, reduce heat, and cover. Simmer for 20 min. stirring occasionally. Remove from heat and add cheese. Stir until cheese is melted.
To make the same amount as one envelope of commercial chili seasoning, mix:
> 2 tsp. of chili powder
> 2 tsp.salt
> 2 tsp. pepper
> 2 tsp. onion powder
> Dash of crushed dried oregano
I think I would also add some dehydrated onions to the mix and maybe cut back on some of the salt. Just thought you might like this recipe if you are in doubt of using the packets.
cblessum on 8/2/2007