Quicker than half-time! A tasty (and healthy) alternative to beef chili, this white wonder of a chili couldn’t be easier—or faster—especially if you have leftover or pre-cooked chicken on hand. Prepare it ahead of time and serve it up while watching the half-time show! A handful of baked tortilla chips make a great topper.

MAKES 6 SERVINGS

2 teaspoons canola oil
1 medium onion, diced
1 teaspoon minced garlic
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (14-ounce) can, or 2 cups, reduced-sodium chicken broth
1 (4-ounce) can chopped green chilies
2 (15-ounce) cans white beans (Great Northern or cannellini), drained
3 cups shredded skinless chicken breast
1/3 cup fresh chopped cilantro, for garnish
1 cup reduced-fat Mexican blend shredded cheese (optional)

INSTRUCTIONS

1. Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 4 to 5 minutes or until slightly softened.

2. Add the garlic, cumin, oregano, and cayenne pepper and sauté for 1 minute. Stir in the chicken broth, green chilies, beans, and chicken. Reduce heat to low and simmer for 15 minutes. Ladle into bowls and top with the cilantro and cheese if desired.

Nutrition Information Per Serving (1 cup) Calories 210 : Carbohydrate 17g (Sugars 3g) : Total Fat 6g (Sat Fat 1.5g)   Protein 21g : Fiber 6g : Cholesterol 85mg :  Sodium 180mg Food Exchanges: 3 Lean Meat, 1 Starch | Weight Watcher Smart Point Comparison: Green 5, Blue 1, Purple 1