White Chili | Extension | West Virginia University

Ingredients

• 1 10 ounce can of white chunk chicken
• 3 cups white cooked beans
• 1 14.5 ounce can low-sodium, diced tomatoes
• 4 cups low-sodium, fat-free chicken broth
• 1 medium onion, chopped
• ¾ cup green pepper, chopped
• ½ cup chopped celery
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 6 tablespoons reduced-fat Colby Jack cheese
• Baked tortilla chips to serve