*white bean dip*
*white chicken chili*
3 Tbsp olive oil
1 small onion, finely chopped
1 can (4 oz) diced green chilis; drained
3 Tbsp flour
2 tsp ground cumin
2 cans white beans, drained & rinsed
1 can (14.5 0z) chicken broth
1 1/2 cups finely chopped cooked chicken (season with a little salt & cumin before cooking)
shredded jack cheese (optional)
sour cream (optional)
In large skillet, cook onion until transparent. Add chilis, flour and cumin. Cook and stir for 2 min. Add beans and chicken broth, bring to a boil. Reduce heat, simmer for 10 min. or until thickened. Add cooked chicken and heat through. Serve with toppings, if desired.
Both of these recipes are light and healthy and gooooood!!