Low Fat Chicken Green Chili

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My husband has switched from atkins to the body-for-life diet, where food needs to be low fat and about equal portions of protein and carbohydrates. This is one of his favorites.

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Steps

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In a large saucepan or dutch oven , heat the oil over medium high heat and saute the onions for a few minutes , until softened.

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Add the garlic and saute for another minute.

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If at any time during the saute the pan starts to dry , add a splash of chicken broth and stir.

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When the onions and garlic are soft , add the rest of the broth , salt , pepper , salsa and chicken.

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Stir to combine.

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Bring to a boil over high heat , then reduce to low and simmer , covered , for 15-20 minutes , or until the chicken is no longer pink in the center.

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Remove the chicken and set aside to cool.

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Stir in the rest of the ingredients and bring to a boil over high heat.

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Shred the chicken with two forks and add it back to the pot.

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Stir to combine.

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Reduce heat to low and simmer , covered , for 30 minutes.

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Stir occasionally to keep from sticking to the bottom of the pot.

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We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.

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Ingredients

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olive oil, onions, garlic cloves, reduced-sodium fat-free chicken broth, salt, ground pepper, green chili salsa, boneless skinless chicken breast halves, diced green chilies, rotel tomatoes & chilies, cannellini beans, fat-free refried beans, fresh cilantro, ground cumin, dried oregano