| Yield |
|---|
| 4 cups | white beans (cooked, see recipe) |
| 1 tablespoon | olive oil |
| 2 | red pepper (chopped) |
| 1 | onion (large, chopped) |
| 1 | chopped green chili (can adjust to taste) |
| 3 | garlic (cloves, minced) |
| 1 tablespoon | chili powder |
| 1 teaspoon | cumin |
| 1 teaspoon | oregano |
| 2 cups | chicken broth (low sodium) |
| 2 cups | low-fat milk |
| 1⁄4 cup | cilantro |
| 3⁄4 pounds | chicken (cooked and cubed) |
| 6 | corn tortillas (toasted and cut into 1 inch squares) |
1. Sauté peppers and onion in olive oil.
2. Add green chili, garlic, spices and chicken broth. Simmer for 20 minutes.
3. Add milk, cooked beans, cooked chicken and cilantro. Heat through.
4. Top chili with crisp tortillas before serving.
Per recipe: $6.11
Per serving: $0.61
Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes