White Bean Chicken Chili
Source: Bon Appetit
Servings: 6

1 teaspoon chili powder
1 pound chicken thighs, no skin, -- boneless, cut into 1-inch pieces, or leftover roast chicken
3 cans cannellini beans -- 15 ounce
1 cup fat-free chicken broth
1/2 cup diced green chiles -- 4 ounce
1/2 cup whipped cream, light
Grated cheddar cheese, optional
Chopped fresh cilantro, optional

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid (or chicken broth) to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

NOTES: Made using leftover roast chicken. Great with cornbread.